Idli is one of the two most popular and very much loved south Indian tiffin items in India(the other one being dosa). This humble south Indian dish from Tamilnadu can be found in restaurants and roadside stalls across the country.Ingredients:
Parboiled rice – 3 cups Urad Dal(Blackgram) – 1¼ cups Salt to taste
Soak rice in water for about 4 hours(this can be soaked in warm water too) Soak urad dal separately in cold water for about 4 hours. Grind the rice and urad dal separately. Rice should be ground coarse and urad dal fine. Mix both the batter together and add salt. Leave the mix to ferment, for use in the next morning.
Next morning, apply a little oil in the idly moulds and pour idli mix till the brim of the mould and cook. This can be cooked in a pressure cooker or idli cooker. This can also be cooked in a wok. Pour water in a wok and place the moulds inside it and cover the mouth with a convex lid. Place this on the gas oven and allow it to steam. The cooking time should be from 7 to 10 minutes.
Remove idlis from the mould and serve it hot with chutney or sambhar or chilly chutney powder.