Raw Rice – 2 cups (Soak for 6 hours and drain)
Grated Coconut – ½ cup
Rice Flakes (Jada Poha) – ½ cup (washed and drained)
Curds – ½ cup
Eno fruit salt – ½ tsp
Salt – As per taste
Ghee – for greasing
Ghee – 1 tbsp
Sugar – 2 Tbsp
Maple Syrup – 2 Tbsp (Optional)
Combine the rice and coconut and blend to form a smooth paste
Mix Rice flakes and Curds and keep aside for 15 minutes.
Add Jaggery to the rice flakes and curds, blend to a smooth paste.
Combine the rice-coconut paste, rice flakes paste and salt and mix well into a thick batter. Check the consistency and add a little water, if required.
Just before steaming, add the fruit salt to the batter and sprinkle some water over it and mix well.
Pour the batter into the ghee greased Idli Moulds and steam for 10-12 minutes.
Just before serving, pour a little ghee, sprinkle some sugar and pour the maple syrup over the idlis. ( Soaked in maple syrup gives a better taste)