Procedure for idli recipe:

Soaking urad dal & idly rava:

1. Wash and soak 3 cups of urad dal for atleast 3 hours.

2. Squeeze the rava and remove dirt. Soak 5 cups of idli rava for 10 minutes or more.

Making idli batter:

1. Drain off the water, add soaked urad dal to the blender.

2. Blend to a smooth batter in a mixer or grinder.

3. Pour little water if necessary. Do not make it runny consistency.

4. Transfer the batter to a large bowl.

5. Squeeze the water in rava and add to the batter.

6. Mix well both of them.

Ferment idli batter:

1. Close the lid and ferment the idli batter for 7 hours or over night.

How to make idli:

1. The batter ready to make idli.

2. Add a spoon of salt mix well.

3. If necessary pour little water according to the consistency of batter.

4. Spread a spoon of oil in the idli plates.

5. By applying oil to the idli plates. The idli will not stick to the plates.

6. Pour the 1/4 ladle of batter into the molds.

7. Adjust the batter according to the molds available.

8. Set the idli plates to the stand.

Steaming or pressure cooking:

1. Boil 2 1/2 glasses of water in steamer or pressure cooker.

2. Place the idly stand in the steamer.

3. Close the lid and steam it for 10 minutes over a medium flame.

Serving:

1. Switch off the flame and open the lid.

2. After 2 minutes remove the idli from steamer.

3. Wait for a minute and remove the idli with the help of spoon.

4. Take into a serving plate.

5. Serve with coconut chutney, peanut chutney or sambar.