Idly

Typical southindian breakfast menu.. this is a healthy one since it is just steamed with no oil, frying, etc.

This is steamed rice pan cake. Goes excellent with Coconut Chutney and Sambhar.

Ingredients:

1.       Idly dosai batter with added salt

2.       Water

3.       Gingeley oil: few drops

Preparation Procedure:

1.       The Idly dosai batter flour should neither be too thick nor very watery. Take only the required quantity of the batter from the fridge and atleast put it out for an hour before making the idlys to obtain soft idlys.

2.       The batter grinded fresh immediately should not be used for making idly’s. Put the batter required for idlys atleast 5 hours in outside temperature without cooling. If the batter is grinded 2 or 3 days before, put it out from the fridge for an hour and use it for idlys.

3.       Take the idly pan / pressure cooker and apply small quantity of gingeley oil on all the idly plates using your hands so that the idlys wont stick to the plate after steaming.

4.       Using a ladle, pour the idly batter evenly on all plates and allow it to steam for 10 to 15 minutes.

5.       After switching off the stove, allow it to cool for 5 minutes and transfer the idlys to the hot pack.

6.       Serve it hot using Chutney, Sambhar and Molagai Podi (Chilly Powder)