Idli is a highly nutritious breakfast item popular all over South India. It is the fermentation process that makes the Idli an ideal food even for convalescents. Made using a combination of Urad dal and rice or Urad dal and semolina, it is accompanied by a coconut chutney and a Sambhar. A family favourite, it is also eaten with fresh homemade butter.
- 250 gms urad dal
- 500 gms idli rava
Wash and soak the urad dal for about 5 hours. Grind to a fine batter in the wet grinder for half an hour adding a little water at a time. The batter should be slightly thicker than of pouring consistency. Wash the Idli rava. Drain well. Squeeze out all the water and tip it into the urad dal batter. Add salt and mix thoroughly. Allow to ferment for 10-12 hours. Grease an idli mould with oil. Pour the batter into the mould and place it into the steamer which has been kept boiling. Cover and steam for ten minutes. Insert a knife to check if the idlis are done. The knife should come out clean. Remove. Allow the idlis to cool and then unmould them.