Soft, melt-in-the-mouth idlis with spicy sambar and chutney make for a great breakfast. To prepare idli batter, soak lentils and rice are generally soaked separately overnight, to grind and mix them with salt and seasoning, later.
However, there is also another way to prepare soft, light and fluffy idlis. And they taste just as good as idlis prepared in the traditional way. Here's the recipe:
Ingredients
2 cups of roasted rice powder (pathiri podi)
1 cup of black gram powder
2 cups of avil
½ teaspoon of salt
4 ½ cups of water
Preparation
Mix the rice powder, black gram powder, avil, salt and water in a large vessel, well
Ground the mix using a mixer with a large jar
Keep it aside for eight hours
Grease the idli thattu (idli maker) with butter
Pour the batter into it and cook for 10 minutes
Yes, the soft, spongy idlis are ready
You can also make dosas with the same batter
