Idli

The idli, also romanized "idly" or "iddly" and pronounced e-dli (rhyming with 'Italy'), is a steamed rice cake popular throughout South India. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold.
Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
The idli is a common fastfood available everywhere in India, especially in the states that make up South India.


INGREDIENTS

1 1/4 cup of uraddal
3 cups of boiled rice
1 cup of Raw rice(Sona Masuri)
1 tspn of salt pinch of soda

METHOD
Soak uraddal,boiled rice and raw rice for 6 to 7 hrs.
First grind uraddal into a fine paste. Then grind the raw rice and boiled rice(u can grind coarsely -this will result into rava idli) Let the batter consistency be thick. Dont make it watery. Let the batter ferment overnight. Morning you add salt and soda to the batter. Brush oil to the idli plates or pouches. Pour the batter into idli plates/pouches. Cook for 12 minutes. Your idli is ready. It will turn out soft and tasty. If you are using Idli rava. Just soak the idli rava for 1 or 2 hrs. After you grind uraddal with boiled rice and methi seeds, drain the idli rava and mix into the batter. Hope you enjoy them!