Idli

Ingredients

• 1 1/2 cups (270 gm ) rice, preferably par boiled (sela)
• 1 cup (180 g) split and husked Bengal Gram (Dhuli Urad )
• 2 tsp salt or to taste
• '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 5-6 hours.

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

• Mix the two ground ingredients with salt and enough water to form a batter of dropping consistency. Leave, covered, in a warm place to ferment to a spongy batter (5-6 hours or more)

• Place the steaming vessel with the water in it, over the heat.

• Rinse the moulds or 'katories' and without wiping dry, pour enough batter (without disturbing it too much) to cover a little more than the base of the mould. Steam for 10-12 minutes 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.