Idli

(((((((((((((((((((((
Steaming idli is a staple of South Indian breakfast item. The best accompaniment for this dish is chutneys and sambhar. These are usually termed as savory cakes that are made by steaming fermented batter. Combination of ingredients and fermentation process plays an important part for idli's to come out soft and spongy. There are variations in making idli and are varied. The most common and famous South Indian mark, steamed patties ~ Idli.



Ingredients
(((((((((((
Idli Rice        3 cups
Urad Dal         1 1/2 cups
Salt              

Method
((((((

• Wash idli rice and urad dal seperately and soak in water overnight. Next morning, clean and rinse both urad dal and idli rice thoroughly and drain. Grind urad dal with enough water to a very fine smooth paste. Keep adding water as needed to a smooth consistency. Take the urad dal batter in a mixing bowl. Now grind soaked idli rice adding water as needed to a thick paste. The idli rice batter should be little coarse. Once smooth batter is attained, transfer to the urad dal batter and mix thoroughly. Add salt and mix the batter thoroughly in a large mixing bowl. Cover and keep for 6-8 hours for the batter to ferment.
• Later the batter will be double the volume. Batter should not be too tight or too watery, should be of right consistency. Stir the batter well and prepare the idli batter for steam cooking.
• In the cooker add 2 1/2 cups water. Grease the idli plates with ghee and take deep spoonful of batter and pour in the round space. Fill all the round spaces with idli batter and place the idli stand in the cooker. Cover with cooker lid and switch on the flame to high.
• Steam the batter on high for 15-20 mins. and turn off the heat. After 5 mins. open the lid and and take out the idli stand carefully.
• Run a thin spoon under the idli rounds to separate out the idli's from the plate.
• Top the idli's with ghee and serve hot hot idli's with peanut chutney.