The most loved South-Indian dish, spongy Idlis served along with sambhar and nariyal chutney.IDLIIngredients1 cup parboiled rice (ukada chawal), soaked for 8-10 hours½ cup split skinless black gram (dhuli urad dal), soaked for 8-10 hours with ½ tsp fenugreek seeds (methi dana)Salt to tasteSesame oil for greasingCoconut chutney to serveSambhar to serveMethod1. In a blender jar, add par boiled rice and ½ cup water and blend to a smooth paste. Set aside.2. Transfer the soaked split skinless black gram and fenugreek seeds in another blender jar and add ½ cup water and blend till smooth. 3. Combine the ground rice mixture and the split skinless gram mixture into a large bowl. Cover and let it ferment for 8-10 hours.4. Add salt in the fermented mixture and mix well. 5. Heat sufficient water in a steamer. Lightly grease each idli mould with sesame oil. 6. Pour a portion of the batter into each cavity of the idli mould and tap slightly to level the top.7. Steam the idlis for 10-15 minutes. Take them off the heat.8. Transfer on a serving plate, serve hot with coconut chutney and sambhar.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
