- Ponni rice – 2 cups
- Boiled ponni rice – 1 cup (Measured after boiling)
- Grated coconut – 2.75 cups
- Sugar – 1/2 cup
- Instant yeast – 1.5 tsps.
- Salt – 3/4-1 tsp.
- Water as needed
- Soak the ponni rice in water for 5-6 hours. Drain the water. Grind the soaked ponni rice along with the cooked ponni rice to a very smooth paste adding water as needed. The batter should be thick so add water accordingly.
- Add the grated coconut, sugar and now grind the batter to get a coarse mixture.
- Transfer the batter to a big vessel and add the yeast. Mix well and allow the batter to ferment for 3-4 hours.
- After fermentation, add salt and water so that the batter has the same consistency as that of idly batter. Keep aside for 30 minutes.
- Grease idli moulds with coconut oil and pour half a ladleful of a batter into each mould. Do not fill the moulds with batter completely as they need space to rise on cooking.
- Cook for 10-12 minutes on medium heat.
- Remove from the moulds only after 5 minutes.
- Serve hot with egg roast/ chicken curry/ vegetable curry/mutton curry/stew.