the Really easy Idli

Idlis are among the healthiest, easiest and without doubt the most liked breakfast for South Indians. There is some difference in the way Tamilians get their mix versus the way Andhra does its idli. This is the Andhra style of Idli making.
This page will be useful if you do make idlis regularly but get your batter from the store, readymade. If this is your first time with idlis, then it may take a few times of cooking to get the 'steaming' part right.

Ingredients The ratio	1 cup Urad Dal	2 cups Idli Rava
Step 1 Roll up your sleeves	Wash & soak in water for 3 hours
Step 2 After three hours	Grind to a soft paste. Avoid adding too much water while grinding it down	Wash the idli rava two to three times, Squeeze out as much of the water as possible
Step 3 The batter	Mix the wet idli rava to the Urad dal paste. Let it stand for 4 hours to allow fermentation
Step 4 After effects	You can continue to ferment it if you like your idlis particularly sour ( Many do!!). Otherwise you can make the idlis now or refrigerate the batter
Step 5 Making the idlis	Add salt according to taste to the batter Pour the batter into ‘idli patram’ and steam. You can use a steamer Alternately a pressure cooker without the weight works as a steamer !! I use a pressure cooker into which I add 2 cups of water, place the idli rack, close the cover and heat it without the weight on. Wait till the steam is really strong and then turnoff the fire. Generally takes about 10 minutes but you ll have to perfect the timing.

Serve idlis hot with coconut chutney, sambar or peanut chutney. And be prepared for second servings !!