IDLI

Ingredients

1 cup of Idli Rice

1/2 Cup of Urid Dhal

2 tsp of Methi or Fenugreek seeds

2 tablespoons of Beaten Rice or Poha

Salt

Method:

Add methi seeds to Urid Dhal. Wash and Soak for 8 to 10 hours. In a separate vessel. Wash and soak for 8 to 10 hours. Soak the beaten rice in little water about 30 mins before grinding. Later grind them separately with water, Urid Dhal, Methi and Beaten Rice first and then Idli Rice. Mix them and add 1.5 tsp salt and water to make a batter of medium consistency. Not too thick or too thin.

Keep it for around 10 to 14 hours or overnight. The batter would have risen by then. You can use the idli tondor (with idli forms on trays) or the traditional tondor. The idli forms , apply oil and pour a ladle of batter to fill the form. The Containers : apply little oil and then pour batter into them, about half the container. Now start steaming the Idlies in a Steamer or Tondor. Add water to the bottom section of the steamer and when it is hot, place the Idli Containers in which the batter has been poured in the top section of the steamer and steam them for 20 minutes.

The forms: take a butter knife and turn around the edges and underneath the idle and remove them. Wash and then repeat.

For the traditional tondor. Prepare a tray adding cold water . After the Idlies are steamed, place the containers in the cold water for it to cool down.

You can now remove the Idlies from the containers. You can do so by either tapping them on your palm, they will come off easily. If not use a butter knife and turn the knife along the edges of the containers to loose the Idlies and then remove them. Wash and repeat the process

Have the hot Idlies with Sambhar, coconut chutney and dry chutney powder (adding little oil).