Idli (Rounded Rice-Dal Cakes)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Idli Rice(Pachari) : 3 cups

Urad Dal: ¾  cup

Cooked rice: 2 tbsp

Salt: 1 tbsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 4 hrs) the first two ingredients separately in a vessel in 6 cups of fresh water.
2)      Strain the water and grind half portions one at a time with 1 tbsp cooked rice and sufficient water (water level till the rice and dal is immersed completely) in a mixer/ wet grinder.
3)      Mix with fresh water and salt and then gently fold the batter without disturbing the air bubbles much.
4)      Keep the grinded batter for one night closed in room temperature.(For cold climate places, the batter won’t ferment, so its advised to add 1 -2 tsp baking soda and keep the batter overnight to achieve the desired result).
5)      Pour 1 ¼  ladle of batter to the holes of idli cooker already drizzled with gingely oil.
6)      After filling all the holes in levels with the batter, put the setting in Idli cooker and close the lid.
7)      Cook in slow flame for 30 mins approx., alternatively you can insert a fork into the idli and it should come out clean.
8)      Serve hot with chutney/ chammanthi or sambar.

Note:- The fermentation of the batter is really important to get fluffy idlies. Take extra care to grind urad and rice dal separately. Also grind the urad dal longer to get fluffy idlies. Also remember to use fresh water, as chlorinated water sometimes destroy the air bubbles thus hindering the fermentation. Natural Fermentation is the best and yield nice taste. Try to avoid baking soda fermentation as much as possible.