Idli இட்லி

Soak the urad dal and rice in separate bowls for about 5 hours. After the soaking process, grind the rice in a grinder or a mixer, the batter will be a little coarse. Spoon this into a large bowl and set aside. To the same grinder/mixer add the urad dal and water and grind. You will need to add some water during the grinding process and you will notice that the batter will start to double in size. The ground urad dal batter will be smooth. Pour this into the bowl of rice batter and add some s...

Then the waiting process begins! Leave this over night to ferment. Next morning when you wake up, stir the batter well. Pour the batter into the idli plate. I have a non-stick one, so I don't need to grease it with oil, however if its not a non-stick pan, make sure you grease it with oil before you pour the batter

Place the idli plates in a pressure cooker (without the weight) with some water underneath (too much water makes the idlis soggy and too less can burn the bottom and yes I have done both! LOL). Cook this for 10mins on high and turn the heat to low and cook for 3-5mins

To check if they are done, a toothpick pricked in the middle should come out clean. Let it rest for a minute or two before serving

This goes great with some sambar or spicy chutney