Idly - இட்லி
Special equipment: Idly moulds and steamer. Suitable pair is sold as idly steamer
Parboiled white rice or idly rice 4 cups
Urid dhal split (clean) 1 cup
Salt to taste
Common understanding is ¼ of urid dhal is added to the amount of rice used and rice is to be ground coarse after soaking in water.
Soak rice in water for 4 hours. Soak Urid dhal for 4 hours.
Drain the urid dhal and grind to a paste. Drain and grind rice to a sandy consistency and not too fine.
Mix rice and urid dhal pastes together.
The mixture should run off a spoon in drops as opposed to runny or thick.
Cover pot and let it ferment overnight.
When fermented and risen, add salt to taste and cook idly in an idly mould.
Lightly smear oil on the moulds and pour out 2 table spoon full of batter in each mould and place in the steamer to cook for 7 to 8 minutes or until firm.
Remove and allow to cool for 5 minutes before consuming.
Serve with: coconut sambal, coconut chutney, Sambar