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.
minutes (for steaming)
I said above the proportions vary,I have seen people using
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 mould and this ensures soft idly
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.
Very hesitatingly I am doing a SouthIndian Thali. ”for us North Indian is the word. Well for me idli,dosa, wada uttapam are actually counted as SouthIndian…only with the BM I have known more dishes and now I can relate a little better
A typical SouthIndianbreakfast will include Idly, Dosa, Pongal, Variety Chutneys, Sambhar and a sweet and vada, however i have prepared a mini SouthIndianBreakfast Thali here which includes Coconut Chutney, Green Chutney, Idli, Mini Medu Vada, Brinjal Sambhar and Pongal