IDLY

INGREDIENTS:

Urad dal - 1 cup

Idly rava - 2 cups

Salt - 1 1/2 tbsp

Oil - For greasing the pans

PREPARATION:

TO MAKE THE IDLY BATTER:

1. Wash urad dal and soak in water for 4-6 hours.


2. Wash the idly rava and soak in water for 4-6 hours.


3. Drain the water from urad dal and grind it with 1 cup of water to a smooth paste.


4. Pour urad dal paste into a big pot.


5. Squeeze out the water from the idly rava and add it to the urad dal paste.


6. Add salt as per your taste.


7. Mix the batter with your hands till everything is mixed well.


8. Cover and allow the batter to ferment in a warm place preferably in oven for overnight (or for a few hours).

TO MAKE IDLIS:

1. Once the batter has fermented, it will rise.
2. Mix well and add the water, slowly, till the batter is droping consistency. Check for the salt.
3. Grease the idli plates with ghee or oil.
4. Pour one spoon full of batter into the idly plates.
5. Heat 2 cups of water in a large vessel or preesure cooker and place the filled idly plates and cover with lid.
6. While using pressure cooker for making idlis, the steam hole should not be covered with a whistle/cooker weight. Steam should esape freely.
7. Steam cook idlis on medium flame for about 15 min or until done.
8. After 5 min, take out the stand and spoon out the idlis from the idly plates.
9. Serve with sambar and coconut chutney.