Special Idli

The idli, also romanized "idly" or "iddly" and pronounced e-dli (rhyming with 'Italy'), is a steamed rice cake popular throughout South India. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

The idli is a common fastfood available everywhere in India, especially in the states that make up South India.

Ingredients:

idli rice (boiled)-5
cupswhole urad dhal - 1
cupfenugreek seeds - 2 tspsalt to taste

For Seasoning:chopped green chilliesgingercurry leavescashewnuts3 tsp coconut grated3 tsps soaked channa dhal2 tsp hing (powder)2 tsps black pepper corn

Instructions:
1. Soak rice overnight separately.
2. Soak urad dhal and fenugreek in the morning for 3 hours.
3. Grind soaked rice separately to a coarse consistency (rava consistency).
4. Grind urad dhal to a fine paste till fluffy and soft.
5. Mix both the dough together along with required amount of salt. Keep it for 5-6 hours for fermentation.
6. Mix all the seasoning ingredients to the dough prepared. Pour this dough in the idli mould and steam it for 7 -8 minutes.
7. Serve with any chutney.