Idly with Coriander Chutney.

Idly with Coriander Chutney.

Wash and soak one heaped cup of Urad dal in water for 3-4 hours. Remove and strain well.

Grind with about 1 cup of water to a smooth paste. The paste should be thick and fluffy. Add water as and when necessary, keep mixing well in between. I always use wet grinder for grinding of Urad. You can use mixer too. 

Soak 3 cups of Idly Rawa for 20-3o minutes. I have used 3 cups beccause i grind the urad in wet grinder which gives a much fluffier batter and holds 3 cups of Idly rawa.

If using mixer add only 2 cups of Idly rawa or you will not get a soft Idly. for 20-30 minutes. Drain off the water on top and mix in the soaked Idly rawa to the urad batter. Add in salt and mix well.

Let the batter overnight of 8-10 hrs for fermentation. It may take longer time during winter months. 

Apply oil to the Idly moulds and steam for 20 minutes in a Idly Steamer / Pedavana. I have posted a picture of the Idly Steamer /Pedavana generally used to make these Idly in Souther part of India.

Remove and let cool a bit. Run a blunt knife through the rim of the mould and flip over the Idly gently into a plate. Be careful as if you do this roughly you will get broken Idly.

Serve hot with Coriander Chutney / Sambar or any other dish of your choice.

** For the Recipe of Coriander Chutney Please refer #Chutney.