Idlis

Idli Batter

Batter in idli mold

Steaming for 10 min

Steamed ildis

Fluffy idlis ready to eat with chutney!


Ingredients:
1cup black gram dhal
1cup idli rava (preferably boiled rice rava. Use 2 cups if using electric stone grinder)

Method:
Soak in water in the morning for at least 6 hours. Wash and grind it either in the electric grinder  for  45 to 1 hours  time  adding water  as needed to a smooth paste. Add idli rava to this batter and mix it well.

Keep it overnight for fermentation in a warm place for 8 to 12 hours. In cold places, you can keep this in a slightly warmed oven (heat oven to 100 degrees, shut it off and then keep the batter  in the oven). 

 As a result of fermentation, the batter should increase to twice its original volume.                               

Add salt to taste and beat well just before steaming. To steam, you need an idli mold and, an idle cooker (or regular food steamer). Apply little oil on the idli molds and spoon batter into the mold. Steam it for 10 minutes. Serve hot with coconut chutney or sambar.

Variation:
You can also use idli rice instead of idli rava. Soak 1 cup of idli rice (for grinding in the mixer)
( for grinding in the grinder 2 cups of rice ) for  6 hours. Grind it into a coarse batter (consistency of rava) and add it to the urad batter. The rest is same as above.