hi priya...
thanks yaar for the receipe....
will try it...its long since we had rice idly.
i started to make rava idly and from one tamil website(arusuvai .com) got receipe for maida idly and raw rice idly. tried them... they were ok.
will try yours soon...
take care....
mail me when free...

cheers
saveetha:-)

Guys, i have shifted to Phoenix, Arizona a month back. We get sona Massori and Boiled rice here.So, here is wat i have followed for a month now. I don have a grinder. I use Preeti mixie.
Im happy with the results.

Sona Massori rice - 1 glass
Ponni Puzhungal Arasi (Ponni Boiled rice) - 1/2 glass
Urad dal - Half of 3/4th glass
Fenugreek seeds - 1 teaspoon

I clean, soak the rice varieties together & Urad dal, fenugreek seeds togther for atleast 7 hrs- 8 hrs. I grind the urad dal first finely and then the rice. Rice is ground not finely but little on the course side. U should feel fine rice grains. I ferment it for atleast for 16 hrs,..i.e, i grind it at 4pm and leave it till next day 8 AM.
The idli is soft enough and dosa is nice and brown. I make it in a non stick tava.

Hope this helps u Saveetha.
-Priya-

I usually use the long grain rice available at Walmart or Kroger for dosa. For Idli, I use the Idli rava available at the Indian grocery stores.