Idly

Ingredients:

Par Boiled Rice	4 Cup
Urad Dal	1 Cup
Fenugreek Seeds	1 tbs
Salt	4 tbs

Procedure:

1. Wash and soak the rice for 4 -5 hours.

2. Wash and soak the dal for 2 hours.

3. Wash and soak the fenugreek seeds along with the dal.

4. Keep the urad dal in the fridge for ½ an hour or sprinkle cold water during grinding ( so that the batter becomes more fluffy).

5. Keep grinding the urad dal for minimum ½ an hour and also keep sprinkling the water intermittently.

6. Grind the rice till it is smooth (90% is enough).

7. Mix both off the batter together with salt and keep it 8-10 hours or overnight for fermentation.

8. After 8-10 hours, the batter would have become fluffy. Add water if you need.

9. Now the idly batter is ready.

10. Grease the idly plates with oil and pour a laddle full of idly batter and steam cook for 10 mins.

11. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

12. Use spoon to scoop out the idly from the plate.

13. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.

Serve the Idly hot with Chutney or Sambar.