Savor these light and soft Idlis for your breakfast. Very easy as the batter may be prepared the night before and incredibly healthy, as idli is cooked by steaming with no use of oil. Team it up with your favorite chutneys, stews or gravies.
|Rice||2 Cup (32 tbs) (Preferably Raw Rice)|
|Urad daal||1 Cup (16 tbs) (White)|
|Baking soda||1 Pinch|
|Oil/Ghee||2 Tablespoon (For Greasing)|
Wash and soak daal and rice in water overnight or for several hours
In a blender, grind the mixture coarsely; pour water as desired to get the batter in a thick pourable consistency.
Empty into a dish and add salt
Keep aside the batter to get it well fermented
Grease the idli cooker with ghee or oil and pour the batter, but remembering to fill only 3/4th
Steam idlis in medium flame for about 10 minutes or until the cooker whistles
Open and let it cool. Use a butter knife or the reverse side of a fork to easily remove the idlis.
Serve idlis with sambar, chutney or other gravies.