Dal Idli

Ingredients:

• 1 cup split urad dal (black gram)
• 2 cups idli rava (cream of rice)
• Salt to taste
• Water as needed
• Oil for greasing the idli molds
• Water for steaming

Instructions:

1. Wash the urad dal thoroughly and soak it in water for about 4-6 hours.
2. Drain the water from the soaked dal and grind it to a smooth and fluffy batter using a little water as needed.
3. Transfer the ground dal batter to a large mixing bowl.
4. Add the dli rava to the batter. Mix well.
5. Add salt to taste and mix again.
6. Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become light and airy.
7. Once the batter is fermented, mix it gently.
8. Grease the idli molds with a little oil to prevent sticking.
9. Pour the fermented batter into the molds, filling them about 3/4 full.
10. Heat water in an idli steamer or pressure cooker. Bring the water to a boil.
11. Place the idli molds in the steamer or cooker. Cover with a lid.
12. Steam the idlis on medium heat for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
13. Turn off the heat and let the idlis sit for a couple of minutes.
14. Remove the idlis from the molds using a spoon.

Serve hot with sambar, coconut chutney, or any chutney of your choice.