Ordinary Idli

Ingredients

• Good quality boiled rice, raw rice, or idli rice - 2 cups
• Good quality of whole white urad dal - 1 cup
• Salt - as per taste

Method:

Wash and soak rice and urad dal each in 2 separate vessels. Grind urad dal and rice each separately. Urad dal should be ground to a very fine  paste adding just enough water, the rice should be ground almost finely [separately]. Then mix both the batter of urad dal and rice in a large vessel for fermentation adding enough salt. Mix well and keep. Allow to ferment overnight or atleast 8 to 10 hours. If you keep the batter for more than 12 hours the colour of the idli will slightly change to creamish colour. The batter should not be too watery or too thick. Greese each idli mould with till oil, pour one ladle of the batter in each mould and steam for 10 mints. Then remove the idlis after 10 mints and keep in a cassarole.

P. S.
1. You can make stuffed or sandwich idlis by keeping boiled vegetable subji in between the batter.
2. You can mix fried and crushed moru milagai with the idli batter and make idlis to give it a different taste.
3.The same idli batter can be poured into small moulds to make mini idlis.