IDLI

Ingredients

Idli Rava 2 cups
Urda dal 1 cup
Salt 1-2 tsp


Method

• Soak urad dal for minimum 3-4 hrs
• Take soaked urad dal and put it in a Grinder or blender or mixer and grind to thick and fine consistency(add very little amount of water)
• Soak idli rava for 5 min, drain out all the water.
• Now mix urad dal batter and idli rava. The consistency of the idli batter should be thicker than dosa batter
  
• Set this batter aside to ferment for 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and mix it properly ; Now batter is ready for making IDLIes
  
• Put 2 glass of water in the cooker, let it boil
• Grease the idli maker plates(moulds) with oil, then pour the batter only upto 3/4th of mould level
• If pressure cooker is used for preparation of idli, then do not use usual weight to close the nozzle, but use a steel tumbler to close the nozzle and remove the gasket as well
• Now put the idli stand in the cooker, steam it for about 10-15 min
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.