Idli

Ingredients

• 1 cup Urad Dal
• 2 Cup Idli Rice
• Water as required for soaking and grinding
• 2 tsp Salt

Preparation

1. Firstly, in a large bowl soak 1 cup urad dal for 2 hours.
2. Also, soak 2 cup idli rice for hours.
3. After, 1 hour of soaking of urad dal, drain off the water and transfer to the grinder.
4. Grind for 45 minutes adding water as required. use urad dal soaked water for grinding, as it helps in fermentation.
5. Scrape the sides and grind until the batter turns soft and fluffy.
6. Transfer the batter to a large bowl and keep it aside.
7. In the same grinder add soaked rice and grind.
8. Grind to a coarse paste adding water as required.
9. Transfer the rice batter to the urad dal batter.
10. Mix well making sure everything is well combined. mixing the batter with hand helps to aid fermentation.
11. Cover and ferment in a warm place for 8 hours.
12. The batter is well fermented when it has doubled in volume.
13. Mix the batter gently, without disturbing the air pockets.
14. Add 2 tsp salt and mix gently.
15. Grease idli moulds with oil and pour the batter.
16. Steam the idlis for 10 minutes or until the toothpick inserted comes out clean.
17. Allow the idlis to cool for 5 minutes before removing from the mould.
18. Finally, serve idli with sambar and coconut chutney.