Idli batter and Idli

Idli is the most common breakfast in South India. It goes with any chutney, sambar or podi. Advance preparation is necessary to make idlis as there is a fermentation process involved.

Idlis

Ingredients

• Idli rice - 4 cups
• Urad dal - 1 cup
• Fenugreek seeds /Vendhayam - 1/2 teaspoon
• Salt - 1/4th teaspoon

Preparation 
Idli Batter

Soak the Idli rice, Urad dal and Fenugreek seeds in water for 4 - 5 hours. Then grind it into a thick paste pouring water little by little. Do not make it watery.
Take it in a container and add salt and set it aside. Let it ferment for 8 hours or overnight.  

Idli batter

Idlis

Pour 2 glasses of water in the idli vessel. Grease the idli plates with just a drop of oil in each mould. Pour the batter into each mould until it is 3/4th full.
Close the lid and steam it for 15 - 20 minutes. Open and check if it is done using a tooth pick or fork. If it comes out clean, it is done.  

Note :- Idli rice quality may vary. Therefore the ratio of idli rice to urad dal may change. 4:1 OR 3:1 is the most common ratio. Check what works for you.

Tip :- If idli batter remains after making idlis, you can use it for dosa the next day. Dosa batter ratio is different, however, remaining idli batter usually makes good dosa the next day. 

Idli with chutney podi