Idli

How to make Steamy breakfast

This is my most favorite breakfast which I could eat at any time of the day. This is one of those few recipes that are so tasty inspite of being so healthy .. Idli is staple in South India but there could be hardly anybody who is not introduced to these steamy rice rounds. Idli comes with its convoy of Coconut chutney and Sambar.

Here is what we need -

• 1 and 1/2 cup urad daal
• 4 cups Idli Rawa
• 1/2 spoon salt
• handful of flattened rice or thick poha

What Next -

You have to plan idli ahead as it needs soaking and fermenting. This recipe will make more than 40 idlis.
Soak urad daal in the water for 6-7 hours. Soak Idli Rawa for 1 hour. Blend urad daal in the blender with little water to a smooth paste. Blend half oh idli rawa in the blender just to avoid too dry idli.
Mix urad daal paste and idli rawa in a big pot. Mix the batter with your hand and let the air run through the batter. Add handful of dry poha and mix well. I use my oven safe glass pot.

If its summer time it ferments on its own due to high temperature. Just to make suitable environment for fermentation put the pot in the oven. Heat the oven to 150F and switch it off. Let the batter sit inside overnight or minimum 10 hours. It should rise.

Grease the idli stand. pour batter; make sure not to overstuff it as the idlis rise after steaming.

Take some water in the pan/big size cooker and place the idli stand in it. Cover the pan and let the idlis steam for 10-12 minutes. Take it out and place on the counter to cool off.

Take out the idlis using fork or a knife and serve hot with Coconut Chutney and Sambar.