Idly-Malligai poo(step by step pics)

      Idly is the defacto breakfast in all four south Indian states. The softest and yummiest Idli's I have had have always been from a Chettinad kitchen. Call me biased but it is a fact. My husband who travels quite a bit, always says that Nothing can beat a Chettinad Idly.
     Idly is very nutritious and very easy to digest. When we moved here I tried making Idli's with a Blender. It's doesn't come out  as soft as a Chettinad Idly but its definitely not bad. It sure beats the Idli's that you get at Indian restaurants here in the US.

Check for chutney recipes  that goes with idly:

1. Coconut chutney 
2. Beetroot Chutney
3. VaraMilagai Chutney

Preparation time:5-6 hrs soaking and grinding 40 min

Cooking time:10 min

Serves:10-12

Ingredients:

 Soak and Grind:

• 5 cups Idly Rice.
• 1 cup Whole Urad dal.
• 1/2 tsp Fenugreek seeds.

Method:

• Soak the Idly rice and fenugreek seeds for 5 hrs.
• Soak the Urad dal for 1.5 hrs. 

• Grind Urad dal first by sprinkling small amount water every 2 min for 20 min.
• Set this aside.
• Grind the Rice for 1/2 hr to a slightly coarse paste.
• The rice batter should be slightly coarse and not too coarse. It should not be too fine either.
• Mix the Rice and Urad dal batters together and add required salt .
• Leave the batter outside overnight to ferment.

• Once Fermented the batter will double in quantity.

• Pour the fermented batter into idly steaming plates. 
• Steam in high heat for 5 minutes.

• You can use the tooth pick method to check if the Idly is cooked through.
• Insert a fresh tooth pick in the center of Idly and take it out.
• If cooked the tooth pick is clean,you can take the idlies out.

• Idly can be served with Chutney or sambar   

Note:

• Adding of fenugreek give idly a soft plumpy texture.
• Cook the idly in medium flame .Before placing the idly plate ,water should be boiling.

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