South-Indian Idli
Check out Shweta Jain's take on this all time South Indian favorite. Idlis go great with sambar and chutney, but for the adventurous there are a whole range of condiments to pair them with, including idli podi and the fiery molaga podi.
Grind the rice coarsely
Add little water while grinding
Grind the urad dal
Add 1 tsp water while grinding
Mix ground rice and dal and keep the mixture aside in an air tight steel container for 10-12 hours and let it ferment
Add ¼ tsp of salt to the batter
Mix well
Heat water in a steamer
Grease the idli mould with little oil
Pour the batter into the moulds
Steam the idliies for 10 mins
After 7-8 mins check the idlies by poking a knife into them
Serve hot idli with sambhar