Idli - TamilNadu

Idli stand and Pressure cooker are required for making Idli.

1 cup Urad dal
1/2 tsp fenugreek seeds
4 cups Boiled rice
1 cup Raw rice

Add fenugreek to the urad dal and mix the raw rice and boiled rice. Soak them separately over night.

Grind urad dal and the rice mix to a smooth batter. This should be done separately, once rice and urad dal mixes, texture of the batter will change.

Then they can be mixed together, add salt and mix well and set aside to ferment for 6 - 8 hrs. Yeast or cooking soda can be added for fermentation. Keep in a warm place or in the oven.

Spray Pam or smear oil in the holes of the idle stand and pour the batter. A small trick I have learnt over the years, is to alternatively align the holes in the stand, by doing this, idli will not stick to the top tray.

Steam cook in high heat for 15 min and in low flame for 5 - 6 mins.

This is steamed food and very good for kids. Rub some ghee on the idli and serve with coconut chutney or podi. Idli can be soaked in sambar and eaten.

To make it appealing for kids, button idli stand can be used, same taste, smaller size - bite size. These idli's and soaked in sambar and eaten.

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