Idli is a South Indian tiffin that is made with rice and urad dhal batter.Since the starch is broken down into simple substance, it is easy for digestion. You can find this recipe as a regular breakfast recipe in most of the houses. This can be served with sugar when a person suffers fron fever :P.
Boiled rice – 3 cups
Urad dhal – 3/4 cup
Fenugreek seeds – 1 tbsp
Wash and soak the ingredients separately for 6-8 hours or overnight.
Next day drain the water and grind the urad dhal in the grinder until it becomes fluffy.
Sprinkle little water now and then while grinding. Grind for 45 minutes.
Collect the urad dhal batter in a container and add rice and fenugreek seeds along with the salt.
Grind until the rice batter becomes soft.
Sprinkle little water now and then while grinding.
Then pour the urad dhal into the grinder and allow it to grind for five minutes.This will make the urad and rice batter to blend well.
Allow it to ferment for 24 hours.The fermented batter will have a porous look.
In a pressure cooker add water and switch on the stove.
In a ladle add the batter in Idli pan. Fill all the pans with the batter and keep it in the pressure cooker.
Steam cook for 15 to 20 minutes.
Dip a spoon in water and slide around the edges to remove the idlis.