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Idly-The eternal south indian breakfast

Name: Idly-The eternal south indian breakfast
Ingredients: 2 cups par boiled rice or idly rice; 1 cup whole urad dal (ulutham parupu); 1 teaspoon methi; Salt; 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.; 12 minutes (for steaming); 2. As I said above the proportions vary,I have seen people using; 1/2 cup urad dal; 2 cups rice; 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 mould and this ensures soft idly; 5. 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.

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2 cups par boiled rice or idly rice
1 cup whole urad dal (ulutham parupu)
1 teaspoon methi
Salt
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.
12 minutes (for steaming)
2. As I said above the proportions vary,I have seen people using
1/2 cup urad dal
2 cups rice
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 mould and this ensures soft idly
5. 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.