Idli (Steamed Rice and Lentil Cakes)

Ingredients:

• Idli Rice or Any Rice: 2 Cups
• Urad Daal (Black Gram Daal): 1 Cup
• Fenugreek seeds: 1 tsp
• Salt To Taste
• Oil
  

Procedure:

• Wash rice couple of times and soak in sufficient amount of water for at least 7 hrs.
• Wash daal couple of times and soak in sufficient amount of water for at least 7 hrs. Also soak fenugreek seeds in some water or you can soak them with rice or daal.
• Grind daal until smooth and fluffy, adding just the required amount of water to grind into a smooth paste.
• Grind the rice and fenugreek seeds into a smooth paste, adding just the required amount of water to grind into a smooth paste.
• Combine both batters in a large container as batter will increase in volume after fermentation. Add salt to taste and set aside for at least 12 hours or until the batter ferments.
• Grease idli mold with oil. Pour batter in molds and place these molds in idli cooker or steamer or in pressure cooker. If you are using pressure cooker don't put weight.
• Cook these idlis for about 15 minutes. When you insert a tooth pick/clean knife into the steamed idlis it should come out clean.
• Allow them to cool for 5 minutes. Then remove idlis from molds.
• Serve hot with chutney or sambar.
  

Notes:

• Instead of rice you can use idli rava.
• Best way to ferment this batter in winter is in oven. Preheat oven on low temperature for 5 minutes and place batter container in the oven and start the light of oven and close the door.
• If you don't have oven place container in a warm place and cover container with warm blanket.
  

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam