Idli

You will need:

1 cup - Split white Urad dal
2 cup - Idli rava
1 cup - Poha (flattened rice)/Churmure (puffed rice)
1 tsp - Methi (fenugreek) seeds
Salt to taste

Method:

1. Wash and soak urad dal in a vessel
2. Add thick poha to it and cover it
3. In another vessel, soak idli rava and cover it
4. Soak both for atleast 4-5 hours
5. After 4-5 hours, grind fine. If possible with very little water
6. Cover and keep it for atleast 8 hours
7. After 8+ hours, the batter will be fermented and ready to use
8. Add salt and mix well
9. Coat the idli stand with thin layer of oil
10. Pour a small paddle of idli batter in each space. Do not fill full, else the idli's become very hard
11. Steam the idli's in cooker without whistle or in the idli steamer
12. Serve hot with coconut chutney and sambar

NOTES:

1. In winter, keep the ground batter in the oven with the oven light on
2. Do not make the batter too watery, else idli will turn loose
3. Grind the idli rava too even if it is fine