Alright, you'll need idli plates for this, but I think it's totally worth it!
Ingredients:
Idli batter, prepared according to this recipe
Time: 15-20 min
Servings: Batter made from 1 cup of dry udad dal makes 12-15 idlis.
Method:
Grease the idli plates with a little bit of oil (optional) so the idlis are easily removed. Add some batter to each of the cups. Heat water in a big container and plate the idli plates in the vessel. Steam covered for 10-15 minutes or until when fork inserted into the top idlis comes out clean. If pressure cooking, do so without the whistle. When done, remove immediately from the container so that steam does not condense on the idlis. Remove the idlis into a container and serve hot with sambar and/or coconut chutney and/or molagapodi. To make sambar idlis, you can soak the freshly-made idlis in sambar for 10 minutes.
Author: Shrinkingsodacan
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