GETTING READY

1.     For Idlis: Wash twice and Soak the rice and dal for 8 hours.

2.     Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.

3.     Add the salt and mix well and let it ferment for 5-6 hours.

MAKING

4.     Heat a couple of cups of water in your idli cooker/idli pot/cooker.

5.     Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.

6.     Place the trays inside the cooker (if using pressure cooker, do not place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.

7.     Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.

8.     For the tawa tadka, heat a pan/tawa.

9.     Add the butter, karampodi, onions, salt, coriander and stir well.

10.  Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins.

SERVING

11.  Serve hot with coconut chutney.

NOTES

Here is a recipe of an amazing Karam Podi- 

1½ tbsp Coriander 

2 tbsp Chana Dal

1½ tbsp urad dal

10 Dry Red chili

1 Tsp Ghee

5 Garlic Cloves

3-4 walnut sized Tamarind Balls

1/2 tbsp Cumin Seeds

10 Curry Leaves

1/4 Tsp Hing

1/2 tsp Methi

1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder.