Traditional Idli

First of all, soak urad dal for 4-5 hours in a large bowl.

Drain off the water and transfer to blender or grinder and blend to smooth batter adding water as required.

Transfer the batter into a large bowl and keep aside.

Take another bowl and add 2 cups idli rava.

Rinse the idli rava with water and drain off the water.

Squeeze off the water from idli rava and add to prepared dal batter.

Mix well making so that rava and urad dal are combined well.

Now cover and rest in warm place for 8-10 hours or till the batter gets fermented and doubles.

Approximately after 7- 8 hours, batter doubles indicating well fermented with air pockets present in it.

Now in a tadka pan add 1 tbsp oil, add mustard seeds, curry leaves, chopped carrots, capsicum and salt. Cook for a minute by maintaining crunch in veggies.

Pour the tadka in idli batter.

Pour the batter into idli moulds greased with oil.

Place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.

Yummy, soft idlis are ready to serve along with chutney and sambar.