Idli - Rawa version

Every South Indian cook's toughest exam i guess is making the perfect idli. Making the perfect one in India is not much difficult because the ambient conditions leaves the job more than half done. But in colder places, the toughest challenge is to ferment the batter just enough that it is very well aerated but not sour. I should confess it is no joke. The idli batter in my home keeps travelling around the house through out the day moving along with the sunlight from the windows, beginning with the living room in the morning and reached the kitchen by late afternoon!!! I guess that cant be avoided.
However this time, my friend who is expecting was craving for some Bengluru-style Idlis. And I really wanted to craft my best Idli. I was more than convinced that I cannot replicate the Banglore S.N/SLV/Veena coffee bar/Bramhan tiffin room/etc but tried my best shot that is it..

We will need,

Urad dal 1/2 cup

Idli rawa 1 cup

Beaten rice 2 tbsp (avalakki/poha)

Koshar Salt

Dry Yeast a pinch

Method:

• Wash the urad dal and beaten rice. Soak the urad dal and beaten rice in filtered water overnight or at least for 6-8 hours. Grind it into a smooth paste using the water its been soaking in. Make sure you use only filtered water. (Unfiltered water obstructs fermentation) 
• Mix the idli rawa into the urad dal batter. Proof the yeast in 2 tbsp warm water. Pour into the batter, add salt and mix gently. Pour the batter into a metal container big enough to accommodate the doubling of the volume of the idli batter.Sit it in a warm place till the batter double. Or Preheat the oven to 200 degrees. Turn off the heat and leave the batter in the oven. Also the batter can be kept near the heater grates where the temperatures are generally higher.
• Once the batter has doubled in volume, it is ready to go.
• Grease the idli stand/plates and pour a few table spoons of batter in each of the moulds. 
• Heat a idli cooker or a normal cooker with an inch water in it. Place the idli stand in the cooker and close. Steam for 7-10 minutes. 
• To check if the idli is done. If you touch the idli with your wet finger then it should not stick.

This is the best I could manage!!!