+Idly's for Breakfast..??? / Steamed (fermented rice) RiceCakes..:)(step by step)

Post title: +Idly's for Breakfast..??? / Steamed (fermented rice) Rice Cakes..:)(step by step).

Idly's for breakfast anyone..?? Normally when you say homemade idly's there s a certain 

stigma attached to it,oh what's your proportion..??

considering the fact that not everyone get their idly batter proportion right the first few times. 

But once you get the of cottony soft cloud like fluffy idly's there's no looking back..!!

It's actually damn easy you just got to remember 1:1/4 proportion of rice:urad dal respectively.

While soakin it along with a fourth of a tsp of fenugreek and the secret of cottony, cloud like 

softness comes from just a handful of beaten rice soaked along with the ingredients.

Yes, beaten rice /poha adds to te softness magic or you can even use a handful of pre 

-cooked white rice Or left over white rice,the results are quite magical..!!

Grind it with slightly lesser quantity of water and you can make idly's, or later add little more 

water to suit your consistency and make dosa's with the same dough,

it's pretty much a multipurpose dough in a sense.

What I do is double the quantity of everything and make idly's the first day and 

dosa's on the next day..!!

Cooking time: 10 mins.

Serves: 12-14 idly's.

There are two major steps while we make idly's the sub processes are pretty simple,

 so we will start with  preperation of the idly batter:

What goes inside:(For perpetration of Batter)

Rice: 1 Cup( normally I use basmati since that is the only rice easily available here in Dubai).

Urad dal: 1/4th Cup.

Fenugreek/methi seeds: 1/4 Tsp.

Thin beaten rice/Poha or pre -cooked rice: 1/4th Cup or almost a handful.

Baking soda: 1/4tsp(optional).

Salt: to taste.

How to go about it:(For perpetration of Batter)

Soak rice,urad dal,methi seeds all together with at least 3-4 cm water above surface, since rice,n dal swells while soaking, add more if required. Soak for a minimum of 4 hours.

Grind to a smooth paste in your blender and add water to bring to pouring consistency,remember to mix this mixture with your hands, it is said the warmth and the bacteria on your palms, helps the batter while fermentation.

Allow to ferment in a closed deep bottomed bowl or box which has enough space for the batter to rise well, at least rises about 4-5 cm above at times, so keep that in mind and keep the container closed 

If you have a mortar n pestle just place it on top of the closed container.(a tip I learnt from a fellow blogger recently is if you place a battle leaf on the surface of the ground batter, it wil never overflow after fermentation..!!) I am yet to try it since I don't get battle leaves here in Dubai easily..;). But you guys feel free to try it..!

In 8-10 hours the batter ferments and is ready for use.

Add salt n baking soda(optional, helps in rising while u steam).

Now coming to the second important part: steaming the Idly's ...

This process has 3 basic steps:

1) get the moulds n steamer ready.

2) pour the batter into the moulds.

3) steam the idly's and allow to cool for a few minutes before you demould so the idlys don't stick to the idly tray, while you try taking them out, before u serve.

4)enjoy cottony soft cloud like idly's with coconut chutney and sambhar...:)

Just love em..!!