Idli Sambar and Chutney. Very often i cook idli for our breakfast, because i feel it is the best food to start our day. I have been thinking to take pic for a very long time, but i use to always feel very lazy and hungry after seeing hot idli and always use to postponed it to next time. On last Saturday i was very much prepared to take a pictures. So as soon as i cooked idli i took the pictures and later i served to everybody. The idli was very soft and it was going very well with spicy chutney and vegetable sambar..
1cup raw rice
1/2cup urad dal
1/2tsp fenugreek seeds
Salt to taste
1tbsp Oil for greasing
Water to mix
A pinch of Baking Soda (optional)
How to make Idli
Soak urad dal, fenugreek seeds and rice separately in water, for over night or about 5 hours.
After due time, grind the soaked ingredients in a mixer to make a smooth paste.
Now leave the paste aside, for about 8 hours.
Afterward add salt and baking soda to the paste. Mix well.
Pour the mixture gradually into the greased cavities of an Idli Stand.
Keep the Idli Stand in a idli cooker to steam for a 5 to 8 minutes.
Then, carefully take out the stand and remove the the idlis, using a spoon.
Repeat the procedure for the remaining mixture.
Serve them hot with chutney and sambhar.