Idli is an ideal breakfast to serve any day. It is steamed, easy to prepare and filling.
Wash the urad dal and soak it for two hours.
Grind it to a smooth batter.
Soak the semolina in water for ten minutes. Mix into the batter, close and keep it in a warm place to ferment.
Next day, add salt to it. Heat a idli maker, grease the moulds (not necessary) and put batter in the cavity.
Steam it for fifteen to twenty minutes.
Serve with chutney and sambar.