Anyone from India, or knows about Indian cooking-do you have a recipe using idli flour?

Question

I'm in the US, and am learning Indian cooking. I found idli flour, ground rice flour and urid dahl mixed together. I found recipes for a steamed sour dough pancake sounding thing made with whole rice and urid dahl that was soaked and then ground, but nothing for the flour. I found a site that sells microwave idli steamers, though, so I know I can get kitchen utensils. If its just used for breakfast cakes, what are they eated with?

I found lots of recipes like this first answer- but they call for par boiled rice and whole urid dahl. I have idli FLOUR made with rice flour and dahl flour, already mixed. do I just add everything to this and proceed? or are there other recipes?

Answer 1

Idli


Ingredients:

Long grain rice 4 cups
Uncle Ben's Converted rice 2 cups
Urad dal whole 1 cup
Salt to taste




Method:
Soak the long grain rice for 6-7 hours and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste & urad to a fine paste.
Mix all three, add salt and let it ferment atleast for a day.
Steam them and serve hot with Chutney or Sambhar.

Answer 2

Kanjeepuram Idli

Ingredients
Par boiled 3 cups
Urad dhall 2.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons
A pinch of baking soda

Method
Rinse and soak par boiled rice and urad dhall in water for 2
hours. Grind the above coarsley and add hing and salt and
a pinch of baking soda to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add
this to the flour. Add dried ginger powder and mix everything
together.
Coat a flat vessal with oil, and pour the idli flour into this
and pressure cook for 45 minutes in low heat without pressure
cooker weight.