A South Indian breakfast food, but delicious any time of day. Its light and easy to make. Steamed and best enjoyed with sambar and chutneys.
Idli rice – 200 gm. (2 cup)
Curd – 200 gm. (2 cup)
Water – 100 gm. (1 cup)
Salt – 3/4 tea spoon (or according to the taste)
Baking soda – 1/2 tea spoon.
Oil – 1 table spoon (to grease the idli stand)
Whisk the curd in a bowl and add idli rice powder into it.
Mix them well followed by adding salt to it.
Whisk the mixture once again and leave the mixture for 20 minutes.
Put baking soda into the mixture after 20 minutes and mix it well. Make sure that the mixture should not neither too thick nor too thin.
Take a cooker and pour 2 small glass of water in it. Let the water warm up.
Meanwhile, take the idli stand and grease it with little oil.
Pour the mixture with the spoon in the sections of the stand.
You can make 12-15 idli at the same time depending on the size of the idli stand.
Keep the idli stand in the cooker and cover it with the lid without the whistle.
The idli gets cooked in 8-10 minutes. Open the lid and check whether the idli is cooked properly from inside with the help of a fork. If the fork comes out clean, then the idli is ready
Take out the idli stand from the cooker and let it cool down. Take out each idli from the idli stand with the help of a spoon and put them on a plate.
Idli is ready. Serve it with sambar, coconut chutney, Chana dal chutney or peanut chutney.
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