Idli (using rice rawa)

Ingredients

2 cup fine rice rawa (also called idli rawa)
1/2 cup urad dal
1/4 cup poha
1.5 tsp salt

Method
Soak rice rawa, ural dal & poha separately for 4 hours.

Grind the dal into a paste with minimal water.
Mix in the poha and grind more.
Pulse for about 5 minutes to aerate the ground mix.
Squeeze out the water from the rice rawa and mix into the ground paste.

Cover and keep the batter in warm place overnight
Make sure the vessel is half filled to leave enough space for the batter to rise.

Next morning,
Check the batter consistency, if too thick add in a little water.

Add in the salt and mix all thoroughly.

Heat the cooker with little water
Line the molds with a little oil.
Pour the batter in molds and place in the cooker
Steam for 10 mins without the cooker weight
Take the mold out and let cool  for 5-10 mins before scooping out the idlis.

Enjoy super soft idlis with podi, chutney or sambhar
Idli and chicken stew is annother interesting combo.

Note:
1) Do not soak the ingredients for too long, the urad dal looses its rising potency.
2) In cool climate areas, heat up the oven to 200 deg C. Switch it off after 10 mins and place the batter inside overnight to help with the fermentation. Keep the oven light on.