Idli – Keeping it simple

Ingredients

Boiled Rice (or) Idli Rice : 2 Cups

Black Gram Dhal : 1/4 Cups

(For the Tamil, Telugu or Hindi equivalent of the Ingredients, kindly visit the Glossary Page)

Method

Wash and soak the rice and the dhal separately.

First grind the dhal with a little water in the grinder. Grind till the dhal becomes frothy and remove it in a separate vessel.

Then grind rice with a little water. Grind till the rice is of coarse consistency.

Then remove the rice flour and mix it with the dhal flour.

Add crystal salt with this mix.

Leave it for fermentation overnight. (Do not keep it in the fridge or fermentation will not happen).

Then next day, use the batter to prepare idlis.

Serves: 4 (16 Idlis)

Side Dish Combination:

This idli goes well with chutney, molagai podi or sambar. For added taste you can pour ghee on the hot idlis before serving with the side dish of your choice.