Idlis are a special preparation using fermented lentils and rice batter. A very popular food item in south India it is supposed to be very healthy.
Rice 1 cup
Black gram (urad dal) 1/2 cup
Boiled rice 2 tablespoons
Salt 1/2 teaspoon
Wash and rinse the black gram in a bowl and allow them to soak in water overnight.
Wash and rinse the rice and soak it in water overnight or at least 8 hours.
After 8 hours drain the water from both rice and black gram.
Add the soaked black gram along with the boiled rice and 1/2 cup water to a mixer grinder and grind well to a fine batter. If needed add more water during grinding.
transfer the ground black gram batter to a bowl.
Now add the rice and 1/2 cup of water to the grinder and grind it to a fine paste, and transfer to the bowl with black gram batter.
Mix them well together.
Place the bowl with the batter in a warm place in the kitchen for at least 8 hours. The batter ferments and reaches double its quantity. According to the climate conditions the batter may ferment within short time as mentioned and it can taake up to 18 hours for fermenting.
In cold climate you can use your oven to ferment the idli batter. Preheat the oven to 50°c and place the bowl with water inside the oven. Reduce the heat to. 30°c and allow the batter to ferment for 6-8 hours until the batter doubles its size.
Heat 1 litre water in your idli steamer and allow it to boil.
Add the salt to the idly batter and mix well.
Grease the idli plates with oil and pour the batter into the moulds.
When the water in the steamer begins to boil place the idli plates with the batter in the steamer and steam the idlis 10 minutes covering the steamer with lid.
After 10 minutes remove from heat, open the lid and allow few minutes that the steam is somewhat subdued.
Remove the idli plates from the steamer and allow to cool.
Transfer the idlis to a plate using a spoon.
Serve the idlis along with chutney and sambar.