Idli

Ingredients:

·         3 cups Idli rice

·         1 cup Urad dal/Black gram

·         1 tbs Fenugreek seeds

·         Salt to taste

Preparation:

Making the batter:

·         Wash the rice and urad dal well.

·         Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·         In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·         Add little water while grinding not much until we get a nice smooth batter.

·         Add salt to the batter.

·         Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·         Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·         After the batter is fermented mix it well.

Making Idli:

·        We can use non-stick idli plates or we can apply little oil to the idli plates.

·        Pour the batter in the idli plates.

·        Place the idli plates in Idli cooker or pressure cooker (don’t put the weight) and steam it for 10 minutes.

·        After 10 minutes off the stove and let it stand for few minutes.

·        Hot idli’s are ready and serve it with Coconut chutney/ Tomato chutney/Sambar.