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?

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.

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.