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idly is the most popular tiffin in the southern Indian states. There are two methods for preparing breakfast. making two different versions: one using the idly sooji and the other with the plain idly rice. They aren't quite the same in terms of flavour, but the fluffy, smooth ones may be a great accompaniment to any meal.
idly with idly sooji
elements that are needed:
1 cup of urad dal, 1.5 to 2 cups of idly sooji
salt as required
Soak urad dal for 4 to 6 hours. For best results, soak the idly sooji for 2 to 3 hours. In order to have a smooth batter that isn't too runny, you should use a mixie or wet grinder adding a little amount of water, which should be cold water. Remove the batter into a vessel and add the soaked sooji to the batter. Squeezing out the extra moisture from the soaked sooji is necessary before combining the ingredients. If you don't leave the batter in a warm spot for six hours, it won't have fermented properly.
If you want your idlys to be done, steam them for 12 minutes after you've thoroughly mixed the batter along with salt. With a little ghee and coconut chutney on top, these idlies are delicious. They go well with sambar as well.
Also read - how to make pasta?
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