Idli: Difference between revisions

<div class="right_imgs" st#le="float: right; width: 320px;">

This is a basic recipe for idli which are ##Steamed rice|steamed rice## ##Cakes|cakes## popularly served for [[Breakfast|breakfast]] in [[Southern]] [[India]] and Sri Lanka

* Wash and soak the idli ##Rice|rice## for 5-6 hours

* In a separate bowl wash and soak the ##Urad|urad## ##Daal|daal## together with the ##Fenugreek seeds|fenugreek seeds## for 4 hours

| Drain the ##Rice|rice## and the ##Daal|daal## continuing to keep the separate,

| Grind the ##Daal|daal## mixture until you have a thick but very smooth paste, adding a little cold water from time to time#

| Remove and set aside#

| Repeat the process with the ##Rice|rice##, adding water as necessary#

| Add the ##Daal|daal## mixture to the ##Rice|rice## and continue to grind until well mixed#

| Stir in the ##Salt|salt###

| Pour the mixture into a container and leave to ##Ferment|ferment## overnight#

| Stir and check that it has the right consistency#

| Grease the idli moulds and fill a ##Steamer|steamer## base with water#

| Bring the water to the ##Boil|boil## and divide the mixture between the moulds#

| Place in the ##Steamer|steamer## and cook for 8-12 minutes#

| Use a ##Cocktail stick|cocktail stick## to ##Test|test## for done-ness - it should come out clean if the idlis are cooked#

| Remove the idlis from the  moulds - they should be light and fluffy#

Serve with sambar, ##Chutneys|chutneys## or ##Dips|dips##

===Recipe source===