Well, this post is the first of its kind in showcasing a South Indian dish being prepared in my kitchen. I don't like idlis and neither my husband, but its my son, Amaan who eats it like a king. So idli and sambhar in my kitchen is prepared only for him. Being born in South India he automatically has taken liking to the local dish, as he gets all the south indian delicacies in his school. These idlis has also given me some nostalgic moments which I will remember forever, yes its the only food that my son eats all by himself till now........ 





Ingredients: 
Idli rice - 1 cup
Urad daal - 1/2 cup
Fenugreek seeds/ methi - 1/4 tsp
Flattened rice/ poha - 1 tsp
Salt - to taste
Baking soda - a pinch
Water reserved from soaked urad daal - as required
Oil - for greasing the idli pan

that's my idli maker, purchased specially for him....

Method: 
Wash and soak idli rice along with poha for 2 hours

Wash and soak urad daal along with fenugreek seeds for 1 hour

Drain the water from urad daal and reserve it. Grind the daal  to a smooth consistency, light and fluffy using little reserved water. Pour it in a bowl

Drain the water from rice and grind it too, to a smooth paste using little reserved water. It should not be grainy. Pour it in the urad daal batter

Add baking soda and salt and mix both the batter thoroughly. Add water if required, the batter should be of medium pouring consistency

Place a lid over it and store in a warm place for around 7-8 hours to ferment. Do not cover it with a tight lid

After fermentation you will see the batter has risen to double and there are bubbles on top, lightly swirl it. You should not over mix

Now time for making idlis. Take the idli steamer or pressure cooker and add water. Keep it on stove to boil

Grease the idli mould with oil and pour a spoonful portion of batter in each mould

Place the mold in the steamer and cover it or if using pressure cooker, place the lid and remove the vent weight and let it steam on high flame for around 15-20 minutes

Check if its done by inserting a toothpick. If it comes out clean then its done or else keep again for some more time

Switch off the flame and let it rest for 10 minutes

Remove the lid and take the mould out and keep aside again for 2-3 minutes

Now scoop out the soft idlis and serve hot with sambhar and coconut chutney. My son loves his idlis with sambhar, so I generally don't prepare the chutney

Notes:
Always soak rice and daal separately in different containers
Always grind the rice and daal separately and then mix them
Fermentation time depends upon climate, hot weather will require less time as compared to cooler places
Any unsued batter can be stored in the refrigerator for future use
You can even make dosa out of it by making its consistency a bit runny by adding little water

Watch Amaan savouring his idli sambhar all by himself....