Chennai Idli
Soft and supple idli make ideal breakfast, chennai idlis are that kind.
Ingredients
- 1 cup urad dal
- 2 cup idli rice
- 1 cup semolina (idli)
- salt
- water
Instructions
- Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.
- Soak urad dal in regular water for two hours.
- Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.
- Wash the semolina and soak it for ten minutes, mix it in the batter and keep it in a warm place to ferment, preferably overnight.
- Add salt to the batter and mix it well.
- Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.
- Once, it is done, let cool, then remove and serve with coconut chutney and sambar.
Notes
- Batter is to be kept in a warm place.
- Keep a wide plate below the container, lest it may not overflow on fermenting.
- Fermenting time differs according to the season and the region where you are.