Idly

Ingredients

1.Urad dal and rice ravva (cream of rice, rice suji) in a ratio of 1:2
2.Pinch of baking powder

Utensils

Blender/wet grinder
Idly stand with idly plates 
Cooker or Idly stand

Method:

1.Soak urad dal and rice ravva in just enough water overnight or for at least 4 to 6 hours in seperate bowls
2.Drain the water and keep the drained water aside.
3.Grind the dal into silky smooth batter. To get the medium tight consistency, add the drained water kept aside, as needed to the batter,while grinding. Remove the batter in a vessel.
4.Drain the water from rice ravva and mix thoroughly without any lumps. And add baking powder to it
5.Keep it covered, for overnight fermentation (at least 6hours) in a warm place. By morning, the batter will be doubled in volume. Stir in salt a. Consistency of batter must be medium not too tight or too watery. Add water if necessary.
6.Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
7.Steam cook idlis on medium flame for about 15 minutes or until done.
8.Use a spoon to remove the idlis.
Serve them with sambar or chutney.