Idli

This is the most common break fast in many houses in south India.

It is having both dal and rice in it so its prefect and a light dish.

Preparation time : 15mins + 1 day
Makes : 30 idli's approx.

Ingredients :

Urad dal : 1 cup
Idli Ravva : 2 1/2 cups if you are using mixi and 3 if you are using wet grinder.
(Urad dal : rice --> 1 : 3 or 1 : 2 1/2)
Sago (or) Sabudana : 3 tbsp (optional)
Poha : 3 tbsp (optional)
Salt to taste

Method :

Soak urad dal, sago and poha in plenty of water over night or for minimum of 6 hours.
Soak Ravva separately for minimum of 2 hours.
Sago and poha will give nice white, smooth and spongy idli's.

Add soaked urad dal mixture to grinder.
Grind them into a very fine paste by adding little by little water.
If you are using wet grinder you can do the entire grinding in 20 mins but if you are using mixi then do grinding it for 5 mins and leave it for 15 mins and again grind it for 5 min and so on ............ do it like that for 4 to 5 times.
If you do like this your mixi will not become hot and will not go wrong.
Take entire batter to a bowl with your hand,mix soaked ravva in this, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.
(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )
So if you want idli next day morning, then soak today morning , grind in the evening and ferment in night.
After fermentation the batter will looks to be double in quantity , mix it once with spatula and add salt.
Add salt only to the quantity that you are going to use, don't mix salt in entire batter.
Pour batter in idli moulds and steam cook them for 15 to 20 mins.
Apply ghee on them, cool a little bit for 5 mins or so.
Serve them with chutney.