Idli is a traditional breakfast made in every southindian household.These soft steam lentil rice cakes are very popular cuisine for its taste as well as for its nutritional content. They are easily digestible as they are very light in calories.
PREPARATION TIME-20 MIN
1/2 CUP OF URAD DAL/SKINNED BLACK GRAM
SALT AS PER TASTE
3/4 TO 1 CUP COLD WATER (FOR GRINDING DAL)
1 CUP IDLI RAVA
2 TEASPOON THICK POHA OR BEATEN RICE
1/2 TEASPOON FENUGREEK SEEDS
Wash dal and rava separately multiple times.Soak them in lot of water for atleast 5 to 6 hrs.soak poha for few hours.
Add fenugreek seeds to daal ,soak them well for flavour
Add dal,salt, and enough cold water to grinding jar or a wet grinder.Add poha and fenugreek seeds in the jar.Grind till it become smooth and frothy in consistency. Drain off the water thoroughly from the rava. Squeeze excess water from rava using your hands. Transfer this mixture to the urad dal batter and mix well.
Set this aside in a warm place for at least 6 to 12 hrs.
Mix the batter well, donot over do. Fill the molds with batter, before that grease your idly plate, cover and steam idly for 10 mins on a medium flame in a idly maker. After 2mins ,remove the idly stand. With the help of a spoon remove them and serve with chutney and sambar.