IDLI....

Idli Ingredients:
Urad dal – 1 cup
idli Rice : 4 cups

Soak:
Soak the urad dal and rice separately for about a minimum of 4 hours to 10 hours

To grind:
Grind the urad dal well with adding minimum water to it .Grind them well . Empty them in a vessel.
Then add the soaked rice, and add water, grind them well, till it is very smooth. Then add the rice dough to the urad dough and mix them well, with salt.

To make idlis:
Wait at least 12-24 hours to get the dough to be fermented

Idli Preparation:
Heat some oil in a presure cooker /idli cooker, add the dough to the idli plate and close the lid and let them cook for about 10 – 12 minutes.Side Dishes are Chutnies & sambar.

Cooking Tip:
And the secret to fluffy Idlis lies in the fermentation of the flour , mix both the flour well and add salt and then mix them well and leave them for about
16 – 20 hours for the flour to ferment well.
A well fermented flour will give really fluffy and soft idli’s.
If you live in US or any cold country , try keeping the flour in a conventional oven and keep the light on inside the oven.