IDLI

Idli is a traditional breakfast in South Indian households, especially in Tamil Nadu, Karnataka and Kerala too where it is a popular breakfast.  It is a savory cake that is made out of rice and dehusked black gram i.e. urid dal famous in India and neighbouring countries like Sri Lanka. The batter  is fermented and is put into the mould, then steam cooked. Served along with sambhar and coconut chutney.  The fermentation process breaks down the starches so that they are more readily metabolised by the body.

This dish can be served as breakfast, and at dinner time too. In fact it is any time favourite of Indians.

You can grind the rice and dal once in a week and keep in fridge for 3 -  4  days consumption.

The first day, Idli is prepared and second day, it becomes dosa, third day if the batter is remaining, then it becomes uttappa or kuzhipaniyaram.  While preparing dosa, you can add little bit of rice flour and water  to adjust the consistency.

Since all are familiar with this dish, I am not explaining much about it and let us straight away look at the recipe now:

Other idli varieites:  Kanjeevaram Idli, tuvar dal idli, idli fry, chinese idli,
How to preserve idli batter in natural way: