Plain Idli

Ingredients 

• Idli Rice - 3 Cups
• Urad Dal - 1 Cup
• Salt - to taste

 

Preparation

Soak rice overnight or at the least for 6 hours. Soak Urad dal for 11/2 hours. Grind urad dal first adding cold water. Then grind the rice coarsely. Mix both batters together adding salt. Allow this mixture to ferment overnight. When making idlis do not mix the batter too much. Pour the batter on the idli plates and steam for 10 minutes. Serve steaming hot with a chutney of your choice or sambhar.

Rava Idli

Ingredients

• Rava / Suji- 2 Cups
• Sour Curd/buttermilk - 2 Cups
• Grated Ginger - 1tsp
• Cumin Seeds- 1/2 tsp
• Green Chilies - 2-3
• Coriander leaves - few
• Mustard seeds/channa dal - for seasoning
• Salt - to taste
• Baking Soda - a pinch
• Oil

Preparation
Season mustard seeds and channa dal. Add grated ginger, green chilies and finely chopped coriander leaves. Add rava. Saute for a while. Allow the mixture to cool. Add sour buttermilk, salt and baking soda and mix well. Steam in idli plates for 10 minutes and serve hot with coconut chutney.

Methi Idli

Ingredients 

• Par boiled Rice - 2 cups
• Methi Seeds/Fenugreek - 1/4 Cup
• Salt - to taste

Preparation

Soak rice and methi seeds separately for 4 hours. Grind methi seeds adding chilled water till it becomes smooth and frothy. Then grind rice coarsely. Mix the two together with enough salt. Ferment for 8 hours. Pour on idli plates and steam for 10-12 minutes.