Idli Chutney

Healthy , tasty and packed with nutrition this is a favourite breakfast preparation especially in southern India . Mix of rice and pulses, soaked and mixed for fermentation. Steamed to perfection these spongy idlys's can complete your power-packed breakfast . In fact some people also prefer it for a light meal.

INGREDIENTS :

Boiled rice(ukda tandul)   1 bowl
Urad dal  1/2 bowl
salt to taste 


METHOD :

1. Soak Boiled rice and urad dal separately for 6 to 7 hrs.
2. After 7 to 8 hrs drain the water (Retain it in case you need it while grinding).
3. In a mixer , grind the rice and the urad dal separately adding little water as and when required. 
4. Both should be a fine paste.
5. In a large bowl , mix these for leaving to ferment.
6. Note that after fermentation the mixture will rise so take the bowl accordingly, else it will overflow.
7. Add salt to taste. (around 1 tsp is enough as idlies usually have a taste of rice and dal and not of the salt.
8. Mix well.
9 Leave this overnight for fermenting . preferably in a warm place.
10 The mixture will rise on fermentation.
11. take a Idli-patra (Special pans for preparing the idly).
12. Apply little oil to each section so the idlies do not stick.
13 Pour the mixture in each of the sections.
14, Steam the idlies  on medium heat in a pressure cooker WITHOUT THE WEIGHT/WHISTLE ON.
15. Turn of gas. Check with a toothpick if the idlies are done. Insert a toothpick in the idlies . If the toothpick comes out clean, they are done .
16. Remove from the cooker and keep aside for 5 mins . Let the steam go away . Else idlies will break or crumble while removing
17. With a clean knife, remove each idli from the idli-patra carefully.
18. Serve Hot with Green Coconut Chutney
19. It is sometimes also served with Sambhar (Spiced lentils).... Recipe for sambhar will be posted here soon.
20. Enjoy !!!