Idli

Ingredients

• Rice, preferably par boiled 1 1/2 cups (270 gm)
• Husked Bengal Gram (Dhuli Urad) 1 cup (180 g)
• Salt 2 tsp
• Idli steamer  or small metal bowls ('katories') with a larger vessel to place them in to steam the 'idlis'.

Preparation

• Clean and wash the rice and lentil, and soak separately, for 7-8 hours.

• Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a sandy texture).

• Mix the two ground ingredients with salt and leave, covered, in a warm place to ferment to a spongy

• Batter, 5-6 hours or till fermented.

• Place the steamer with water in it, over high heat.

• Rinse the moulds or 'katories' and without wiping dry, pour some batter in it (less than half the container). Steam for 12-15 mins. or until done. A skewer pierced in should come out clean.

• Ease the 'idlis' out of the moulds with the help of a blunt knife, and serve hot accompanied with 'Sambhar' and Coconut Chutney.