Wash 2 cup dosa rice and drain.
Now soak the rice in 1 & 1/2 cup curds for 2 hrs.
Grind the above mixture with adding salt,2 cup grated coconut,1 cup crushed jaggery and 2 handful poha to a smooth paste.(don’t add water as the batter consistency should be thick.)
keep it for atleast 7-8 hrs for fermentation.
IDLY: just pour the batter on to idly mould garnish with raisins and cashewnuts.cook in idly vessel for 20 minutes.soft and fluffy idlis are yummy wen eaten with butter or ghee. 🙂