Idly - Sambar.

   Idly is the most common breakfast in Kerala kitchen and is popular throughout India.Idlis are usually served in pairs with Sambar,chutneys and one of my favourite combination is idly with chammanthi podi (Chutney powder).It is made by steaming batter and this is our best recipe which we love to have at any day.Here goes my recipe to make soft idlies.

Idly Rice / Raw rice - 3 cup
Urad dal - 1 cup
Cooked rice - 1/2 cup.
Salt as reqd.

How to make Idli:
Soak Rice and urad dal separately in enough water.Keep it overnight (6-8 hrs)for fermentation.
Grind Urad dal with water into a fine paste.Dont make it too watery.
Then grind rice with cooked rice in it.( I've heared , Some people will grind fenugreek seeds as it gives more softness to idlies..But I don't use it) .After grinding the rice to a fine paste,add this to the urad dal paste and Mix it well without leaving any lumps.Add salt to the batter and mix.Add water if needed.The batter consistency should be thick.Keep it aside. Allow the batter to ferment overnight.During cold climate it will take more time  to ferment.
    When the batter is ready..Adjust salt and water if needed..Brush oil in Idly thattu(plates) and pour a spoon full of batter to the plates. Cook in Idly cooker or in a steamer for 10-15 mins in medium flame.
Serve Idli hot with chutneys or Sambar..

Say Cheese!!!!
Parvathy.