Idli is best suited for a weekend brunch as it has a unique taste and is super simple to make. For weight watchers it is a healthy option, as it does not contain oil and yet makes a delicious breakfast or brunch. It is usually consumed with piping hot sambar and coconut chutney. When we visited Banglore we saw a place with a big board saying "fast food restaurant" , we went in and saw a huge crowd eating idli, dosa , Uttapam from the banana leaves . The food was amazing and it was the best "fast food" I ever had !
- Idli rawa--3 cups
- Ural dal--1 cup
- Salt --2 tablespoons
Soak the urad dal and the idli rava seperately in water until soft (usually overnight). Take a sieve and put the idli rava in it and press gently to drain the excess water. Grind the ural dal to a fine paste adding some water. Add the paste to the rava and mix it with a big spoon. Let the mixture ferment into a batter. Do not mix the batter while it ferments.It usually takes 7-8 hours to ferment the mixture and it almost doubles in volume and has a frothy texture. When ready add salt in the mixture.
Take a Idli stand and pour around half litre of water in it. Take a idli mould, grease it with little oil and pour the batter in the round compartments . Steam it for around 20 minutes before taking it off. Let it set for 2-3 minutes before taking them off with a spoon.If using a pressure cooker follow the same procedure but dont put the whistle on the top.Serve with Sambar and coconut chutney.
Note--Pour only 3/4th batter in the idli mould as they fluff when steamed.