Idlis

Ingredients

1/2 Cup Urad Dal (Split Black gram)
1 and a 1/2 Cup Idli Rava or Rice Rava
1 Teaspoon Salt
1 Cup Cold Water for Grinding Urad Dal
Water for Soaking as per your requirement
Oil as per your requirement

Servings / Time

30 Small Idlis /

Overnight Soaking (8 Hours) /

Fermentation (8 - 10 Hours) /

Steaming (10 Minutes)

Preparation

1. Wash the urad dal several times in water and soak it overnight in a bowl in a refrigerator, Simultaneously wash the idli rava or rice rava and soak it in water overnight in a bowl, at room temperature.

2. Next Day, Grind the urad dal with a cup of cold water(the same water used for soaking the urad dal) to form a nice thick paste, keep this aside.

The Urad Dal is ground in cold water, to prevent the fermentation bacteria from getting killed due to the heat produced when using room temperature water on grinding in the blender. We need this bacteria for fermentation, these bacteria multiply in warm temperatures.

3. Drain the water from the soaked idli rava or rice rava. Squeeze the water from the soaked idli rava or rice rava by hand and add it to the bowl of ground urad dal.

4. Add Salt and mix the batter well. Close the bowl using a nice heavy lid so that there is enough warmth for the bacteria to multiply so the fermentation can take place.

Set the bowl in a warm place for 8 - 10 hours. It should have increased in volume to almost a double. I advise you to use a nice large bowl for this batter, before setting it for fermentation.

5. Take an Idli vessel, add water to it and keep it on medium flame, oil the idli plates and gently fill each plate openings or rounds with the batter. Add these plates inside the vessel and let it steam for around 6 - 7 minutes.

6. Put off the flame, Take off the idli plates carefully from the vessel, allow to cool.

Gently scoop off the idlis with a knife and add these to a plate.

7. Serve hot with idli Chutney, Tomato Chutney or chutneys of your choice.

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