Idli is a south Indian savory cake popular throughout India. The cakes are made by steaming a batter consisting of fermented black lentils and rice.This easy digestable recipe makes an excellent combination with ginger and peanut chutney.
- Rinse and soak the above cream of rice and urad dal seperately in water for at least6 hours for urad dal and 4 hours for cream of rice.
- Then grind urad dal in a blender (with adding little water).
- Drain out water from cream of rice and add into urad dal paste.
- Then add salt and keep it aside (to ferment ) for approx 12 hours in a large bowl.
- Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
- Pour idli batter in every mould.
- Garnish with chopped coriander leaves, carrot and beans or with gun powder. (Optional).
- Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Cook onhigh heat for about 20 minutes.
- Remove the plates from the vessel and let it cool for 10 minutes. Then remove the idlis. Pour 2 teaspoons of sesame oil while serving.
Serve idli with sambar, dosai milagai powder, and coconut chutney.