Idly

Type - South Indian (Tamilnadu)
Preparation Time - 12 Hours 30 Mins (Soak Time - 4 Yrs + Grinding Time - 30 Mins + Fermentation Time - 8 Hours)
Cooking Time - 15 Mins
Serves - 20 - 30 Pieces
Served with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Idly Rice (Idli Arusi) – 4 cups
Urad Dal (Ulundu) - 1 cup
Fenu Greek (Venthayam) - 1/2 spoon
Water – 2 cups
Salt - As required
Oil – 1 spoon

Method:
First, Before a day at evening, In a bowl, Add Idly rice and Urad dal with water and fenugreek and soak for 4 to 5 Hours.
After Soaking, Drain the water and Move the Urad dal to Grinder First.
Grind well with little water gradually as batter and keep aside.
Drain the water and Move the Idly Rice to Grinder.
Grind well with little water gradually as batter and keep aside.
Now, Mix both the batter together and add salt.
Keep aside in bigger vessal as the batter will increase it quantity during fermnantation.
Next Day, Mix well the batter.
In Idly Pan, Add water and boil it.
Now, In Idly tray, Add a drop of oil, Apply oil well on Idly pan surface and pour a laddle of batter as shown in picture.
Now, Keep in low flame and place the idly tray into Idly pan and steam cook for 15 - 20 mins.
After 15 mins, Check Idly is cooked properly by dipping the finger into water and dipping into cooked Idly.
Serve and enjoy with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

First, Before a day at evening, In a bowl, Add Idly rice and Urad dal with water and fenugreek and soak for 4 to 5 Hours.