Idly-The Eternal South Indian Breakfast

I think there is no need to introduce Idly to people over here:),thanks to the wide spread food blogs and so many restaurants around the world,this humble dish has reached an unbeatable pride :) For me steaming hot idlies with a flavorful sambar and gun powder shouts breakfast aloud.Though these seem quite simple and the ingredients used are very few,the whole process can turn out a bit tricky.As in everything here also practice is the key for success.The proportion for rice and urad dal that goes into idly making varies from home to home.There is one common notion that, more you use urad dal,softer are the idlies,but one problem here is if the proportion is not correct,the idlies become quite sticky and if the less urad dal is used idlies become hard.Home made idlies are always a way better than those in resturants both in taste and hygiene factor.Generally in Tamil homes the same batter is used for both idlies and dosas. Idlies are made out of fresh fermented batter,and the following days dosa is made.
Here I am giving the method we follow in our home.

Ingredients:2 cups par boiled rice or idly rice1 cup whole urad dal (ulutham parupu)1 teaspoon methi seeds (fenugreek seeds)Salt
Method:1.Soak rice with methi seeds and urad dal separately for 6 hours or over night in water 2.First grind the urad dal with minimum water to a smooth paste.Generally water should be just sprinkled to ease the grinding and finished paste should be quite thick.(Add a small amount of paste to a cup of water and it should float atop immediately-This is the correct consistency)3.In the same jar grind soaked rice to a smooth paste along with methi seeds.4.Mix dal and rice paste together,add salt and leave over night for fermentation in a warm place.5.Next day,grease the idly stand and pour the batter and steam for ten to twelve minutes. Serve hot with sambar or chutney or gun powder or all three :)
Time: 12 minutes (for steaming)Yield: 25-30 normal size idlies
Notes:1. Idly is one of those healthiest dish prescribed for every one right from 6 months baby to old people. There is not even a drop of oil involved (greasing the plate with oil or ghee is optional.With properly ground batter greasing is not necessary).2.As I said above the proportions vary,I have seen people using 1/2 cup urad dal for 2 cups rice and make soft idlies. I think the quality of the ingredients,the climate of the region are significant factors in this.3.A well fermented batter would double in volume,so make sure you pour the batter in a big enough vessel and leave for fermentation.4.Do not mix the fermented batter before pouring in the mold and this ensures soft idly5.If for some reason the batter does not ferment properly or idly turns out hard,we can make dosa or uthapam by diluting the batter.6. Methi seeds having cooling properties and also give a very nice flavor