Idli is another south Indian savory that almost looks like the chinese dumplings. It is eaten as breakfast with chutney and sambhar.
1 cup urad dal (de-husked black lentil)
2 1/2 cups idli rava (granulated rice)
1 tsp salt
Soak the dal in a little water and leave for 6-8 hrs. Likewise in a separate dish soak the idli rava and leave for 6-8 hrs. Once the dal has nicely swollen, rinse and blend in a wet grinder with a little water into a smooth paste. Transfer the blended paste to a large bowl. Squeeze water gently from the idli rava and add to the blended paste in handfuls. Add salt and mix well. Leave outside for up to 24 hrs so the batter can ferment and rise. A well fermented batter yields soft, spongy idlis that melt in your mouth!
Idli’s are traditionally made in a special utensil that comes with special plates with circular cups. The plates can be of two sizes – regular and bite size. The bite size are especially good for dipping into sambhar and eating. They are also a convenient size for little kids. Add a little grease (butter or ghee) to the circular cups to prevent the idli from sticking to the bottom. Add about one tablespoon batter to each circular cup and steam for 10-15 minutes.
Once the utensil has cooled and the lid can be opened, scoop out each idli with a spoon and serve hot with coconut chutney and sambhar.