1.Soak the washed rice and Urad dal separately for 4-6 hours. Drain. 

2.Grind the urad dal to a very fine paste with 1/3 cup water. 

3.Grind the rice in a blender to a coarse paste, adding water as required

 (about3tbsp).

 

(Coarse paste means if you touch the batter with your hand, you should get a grainy

 feel, like that of the fine Consistency of a Blond Roux) 

4.Mix both together and blend along with the cooked rice.

5.Add salt and beat well. The batter should be fairly thick

6.Cover and keep aside for 7-8 hours or overnight in a warm place ,undisturbed. 

7.Batter should double in size with bubbles. Don't shake the batter after fermentation. 

8.Spoon batter onto an Idli stand (or any pudding mould in simple terms)

anything which supports double boiling.

9.Boil water in Idli cooker, and place stand in steam for 10 minutes. 

10.Remove from heat. Cool.

 

Did you know ?? Makes 16 Idlis. Serve with Sambhar or Chutney. Also called 'The Indian muffin'. Idli is known to be the most famous breakfast dish. Has a good shelf life and is the best dish for kids they usually love it with sugar or preserves. Idli is the only recommended food  in hospitals.

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