Idli and Podi

 Idli - is a staple breakfast item in South India. It is mainly made of lentils and rice. 

The kind of rice and lentils used, and the ratio of the rice to lentils vary from region to region and also sometimes based on family recipes and tastes. 

Now a days people substitute rice with quinoa and other grains as well. 

Here is a recipe followed at our home. 

Rice to Lentils ratio - 3:2

Take 3 cups of Idli Rice and soak in water. Take 2 cups of white urad whole and soak separately. 

After soaking at least 8 hours, grind them separately. Make the lentil one smoother and rice one, little coarse. Do not add lot of water. It should be of thick pouring consistently. 

Now, mix both with hand, and close in tight container, to be fermented. The container should have enough space for the fermented batter. Next day , or after 8 hours , check if batter raised. The batter should raise atleast by 1/3 amount and then it is ready. 

Take idli pathra and apply clarified butter and steam for 10 minutes and stop. Open after another 10 minutes. Soft idlies are ready to be consumed, with chutney and podi.