Steemed Idli

Ingredients :
3 measures Rice , 1 measure Urad dal ,
Salt to taste.

Procedure :
Soak Rice and Dal seperately for minimum 8 hrs.

Blend the Rice and Dal to form fine batter . Remember thicker the batter better the idli would be. Add minimal amount of water . Just enough for the grinder to make fine paste. Once ground place a big piece of onion in the pot that holds the bater. This helps the fermentation process.

Set the batter aside undisturbed to ferment for minimum 8 hours. Keep it in a warm place.

Grease the Idli stand with Oil. Fill each slot with the batter. Do not fill it to the rim because Idli tends to rise and fluff up during the process of cooking. Once filled place the Idli stand in a big utensil to steam cook for 20 mins on high flame. After 20 mins sprinkle room tempreture water on the edges of the idli. This prevents the Idli from sticking to the edges during the cooling process. After a minute or two use a spoon to scoop out the idli. Serve it hot with Chutney Sambar or milaga pudi.