Idli

This is a common South Indian Breakfast/ Snack item.There are a lot of variations to the basic recipe. For now I will just list a simple one. The variations will follow later.
I am not going to try trace back the origins of Idli. I will leave that job for the historians. If you are interested though here is a link from wikepedia which talks a little about it. Most other sites have copied the same info and presented it as their own.
Ingredients
Urad Dhal – 2 cups
Idli Rava – 1 cup
Method
Soak the dhal for a couple of hours. I usually leave it overnight.
Grind the dhal with a little water. The consistency should be like cake batter. Not thick and lumpy but at the same time should not be thin.
Mix in the rava and let it ferment overnight. ( it is usually takes less time in summer than in winter)
The batter is now ready and can be stored in the refiridegerator for a week.
To make Idli’s
Take some batter and dilute with a little water. About a couple of tablespoons or so. Add a little salt for taste.
Grease the Idli molds with oil or clarified butter. Pour batter upto ¾ full for each mould.
Remove from molds using a butter knife.
Serve hot with coconut chutney and sambhar.