Idli

Ingredients

• • Par boiled rice - 3 cups
• • Urad dal - 1 cup
• • Salt - 3 teaspoons

Method

• 1. Soak dal and rice separately for 4 hours.
• 2. Grind dal till smooth and frothy. Keep aside.
• 3. Grind rice to a smooth paste. Keep aside.
• 4. Combine ground dal and rice with salt. Mix well.
• 5. Keep in a large container, so that there is enough space for the batter to raise.
• 6. Ferment mixture overnight.
• 7. Grease idli plates and pour the batter into the moulds.
• 8. Steam for 10 minutes.

Note - How-to Prepare Soft Idlis

• • Pour enough water while grinding itself.
• • Do not add water after fermentation.
• • If the batter is very thick, idli will become hard.
• • Dal should be ground for at least 30 to 45 minutes in a normal grinder, till frothy.

Variations Using Idli Batter

• • Crisp dosas can be prepared. Soured Idli batter can be used to prepare 'Oothappam'.
• • Mix finely cut onions, green chillies, coriander leaves, crushed ginger with a table spoon of bengal gram to the sour Idli batter, and prepare 'Karam Idlis'.