Serving:50 pieces |Type: Breakfast

Ingredients:

Method:

1. Soak the rice and dhal separately for4-5 hours.
2. In the wet grinder grind the dhal first for 15-20 minutes. Add little by little water.
3. Then take out the dhal batter and keep it aside.
4. Now add the soaked rice, grind it into a smooth paste for 15-20 minutes. While grinding the rice add water as necessary.
5. After the rice batter has been ground place it into the dhal batter, add the salt and mix it all together with your hand.
6. This batter should not be very thick or very thin.
7. Keep the batter in a warm area either overnight or for about 8-10 hours for fermentation. (The time of fermentation will depend on your location, colder places will require overnight fermentation).
8. After it has been fermented it is ready to be made into idly.
9. Take a idly maker and add water and allow it to boil.
10. Then in the idly plates place a big spoon of batter in each hole.
11. After the water has boiled place the plate into the vessel and close with lid.
12. The first around will take 10 minutes to be steamed, but the following ones will be ready in 5-8 minutes.
13. To check if the idly is steamed thoroughly, you can use a wet sweker and poke the idly. If there is no batter on the sweker then the idly ready or otherwise it back again with the lid and allow it to cook for some more time.
14. When the idly is steamed thoroughly remove it from the pan.
15. Now it ready to be serve with sambar or chutney.

Note:

1. You can add raw rice also like 3 cups boiled rice 1 cup raw rice soak it together.
2. If you are using a idly cooker, apply oil to each of the hole so that the idly does not stick to the bottom of the plate.
3. You can make normal, medium or mini idlies by just changing the size of the plates.