Idli

Idli is avery popular South Indian breakfast. It is served with sambar and chutney.

Measurement: 1 Cup = 180 ml
Makes: 24

Ingredients:

1. Urad Dal – 1 cup
2. Idli rava – 2 to 2 1/2 cups
3. Oil for greasing the moulds
4. Salt to taste

Procedure:

• Wash dal and soak it for at least 4 hours.
• Drain the dal and grind to a fine paste by using little water.
• Pour this paste in a big vessel.
• Wash idli rava and mix it, with the paste, add water to make the batter of dropping consistency.
• Close it tightly and rest it for 8 to 10 hrs to ferment.
• Add salt and mix well.
• Grease the idli moulds, pour the batter in it and steam for 8 to 10 min in a preheated steamer. It should make 24 – 28 idlis depending upon the size of your mould.
• Remove from the steamer, let them rest for 2 min.
• Remove from the moulds with the help of a knife or butter spatula.
• Serve with Udupi sambar  and green coconut chutney

Tip:

• If you want to make wheat idlis, then use kesari rava or slightly roasted suji.
• If batter doesn’t ferment properly on account of weather conditions, then add 1/2 tsp eno fruit salt before steaming. A tbsp of curd can also be added while grinding urad dal.