FERMENTATION TIME: 8 HOURS (in summer) 24 HOURS (in winter)

COOKING TIME: 30 Mins

Ingredients – For Batter

Idli Rice – 2 Cups (Washed and soaked for 3 hours)

Urad Dal – ½ cup (Washed and soaked for 3 hours)

Salt – 1.5 tea spoons

Procedure – Batter

STEP 1: Using a wet grinder, grind the soaked rice to a fine batter.

STEP 2: In the same way grind the soaked urad dal to fine batter.

STEP 3: Mix the rice and dal batter together, add salt and mix well.

STEP 4: Leave the batter to ferment in the room temperature for 8 hours (if the temperature is over 20 degrees during the day). It will take more time to ferment if it is cold weather.

Procedure – Idli

STEP 1: Heat an Idli pot, cover lid and wait for 5 minutes or till you see steam coming out from the pot.

STEP 2: Take the fermented batter (DO NOT mix the batter after fermentation, it will make the idli’s hard) in a ladle and pour it in the idli mould, Cover and cook for 7 – 10 minutes.

STEP 3: To make sure the idli is cooked to perfection, insert a fork in the middle of the idli. If it comes out clean, it means the idli is cooked well.

TIP: Idli can be served with any chutney or sambar.