Steamed Idli

Ingredients

• •2 cups idli rice (or parboiled)
• •¾ cup urad dal (split, skinless)
• •¼ tsp methi seeds
• •Salt
• •Water

Method

1. 1

   Soak rice separately for 5-6 hours. Soak urad dal + methi for 4-5 hours.

2. 2

   Grind urad to a very light, fluffy batter. Grind rice to a slightly coarse batter.

3. 3

   Combine, add salt and ferment overnight (8-12 hours) in a warm place.

4. 4

   Grease idli moulds and pour batter 2/3 full.

5. 5

   Steam 10-12 min until a skewer comes out clean.

6. 6

   Rest 2 min before removing. Serve hot with sambar and chutney.