The dough for idli has to be ready a day ahead of preparation. Soak rice and urad
dhal separately for 3 hours. Blend soaked rice with 1 tablespoon of water, cooked rice
with 1 tablespoon of water and urad dhal with 1/3 cup of water. All three items have
to be ground finely. Mix all three batters together adding the needed salt also. Keep
the batter outside on top of the refrigerator for 24 hours to be fermented . If using idli
plates that go inside the pressure cooker, grease the plates with oil and fill the holes
with batter. Steam cook inside the pressure cooker for 7 minutes . If using idli plates
that have its own steamer (idlipan) spread damp white cloth on the top of the holes
and fill the holes with batter and steam cook . Makes about 10 idlis. Eat with coconut
chutney, sambar and idlipodi. (Note: Idlipodi is a powder made from sautéing 1 cup
of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds
in a drop of oil until golden brown and then grinding them into a coarse powder.)
IDLI PAN
