IDLI

Idli is a traditional South Indian breakfast recipe.It is savory cake that is popular  throughout India and its neighboring countries like Sri Lanka. Soaking the rice and Black gram dal over night or for 8 hours and grind them finely in a mixer.Ferment the batter for 8 hrs to make soft Idli.While grinding, remember to grind the Black gram dal first by adding only little water and the batter should be fluffy.Now a days people are preparing Idli fry, Idli manchurian,Idli upma etc with Idlis.So let us see the preparation now.

                                                          INGREDIENTS

• Par Boiled Ponni Rice / Idli Rice         - 2 cups
• Raw rice                                               - 1 cup
• Black gram dal                                     - 3/4 to1 cup

 ( If you are grinding in a grinder take only 3/4 cup of dal and if you are grinding in a mixie take 1          cup)

• Cooked rice                                          -  1 cup
• Salt
• Water

                                                        METHOD

• Soak the both types of rices and dal separately for 8 hrs.First grind the Black gram dal with little water to a fluffy batter. Remove this to a big bowl.Then add the rices, cooked rice and salt together .When it grinds smoothly like a paste add this grinded dal to it and grind it again for 2--3 mins.We do this to get it mixed well. Leave this for 8 hrs to ferment.When the batter doubles in quantity after 8 hrs, stir well.Grease the Idli tawas pour Idli batter to it and  cook in a steamer for 3-4 mins.Enjoy the soft Idlis with coconut chutneys or any  other chutneys of your choice and sambar.