Idli

Idli   

Black gram – 1 cup (whole)
Par boiled rice – 3 cups
Fenugreek seeds – 1 tsp
Salt (rock) – 3 tsp

Makes about 40 idlis, vary ingredients to reduce or increase number of Idlies.

Soak rice separately for 3 hours. Dhal and fenugreek seeds need to be soaked together for about 3 hours. After that grind dhal till it becomes smooth and frothy. Rice should be grinded to a coarse consistency. Add salt and the ground dhal to the rice mixture before removing from the mixer or grinder.

Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. The next day, mix the batter well and pour well in greased idli plates and steam for 10 minutes in a pressure cooker. Enough water should be used to prepare and grind the batter the previous day. Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 30 – 40 minutes for it to become frothy.

Serve this hot steamed idlis with coconut chutney or Sambar.