Idly
By: Mythreyi Dilip
Published: Thursday, December 10, 2009 - 5:38pm

Ingredients




2 cups Rice
1 cup Urad Dal (white)
5 1/2 tablespoons Salt
Oil (for greasing the pans)

Preparation

1 Pick, wash and soak the dal overnight or for 8 hours. 2 Pick, wash and drain the rice. Grind it coarsely in a blender. 3 Grind the daal into a smooth and forthy paste. 4 Now mix the grinded rice and daal together into a batter. 5 Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. 6 Idlis are ready to be cooked when the batter is well fermented. 7 Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. 8 Steam cook idlis on medium flame for about 10 minutes or until done. 9 Use a butter knife to remove the idlis. 10 Serve them with sambhar or Chutney

About


Idli or Idly is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis 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. In addition, idlis have been considered one of the top ten most healthiest foods in the world due to the ingredients it is made from.-Wikipedia