Idli

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Ingredients :-

1. 3 cups parboiled rice (washed and soaked overnight)



2. 1 cup urad dal (washed and soaked overnight)



3. 1/2 tsp. soda bicarbsalt to taste
   

Method :-

1. Having soaked both rice and dal separately, wash well with plenty of water.



2. Grind dal to a very fine paste.



3. Grind rice till fine grains are left (like very fine semolina).



4. Mix both rice and dal together after grinding.



5. Add soda bicarb and salt and beat well.



6. Add a little water if necessary.



7. The batter should be fairly thick.



8. Cover and keep aside for 7-8 hours, undisturbed.



9. To make idlies, do not beat the batter again.



10. Spoon batter onto an idli stand.



11. Heat water in idli cooker, and place stand in.



12. Steam for 5-7 minutes.



13. Insert a clean matchstick (back end) or a skewer.



14. The skewer should come out clean if the idlis are done.

idlis can be served hot but most people prefer normal temp. idlis along with sambhar and coconut chutney