Easy Idli

For those who frown upon grinding, you don't have to give up your love for home made idli. Here is a very simple, easy way to get that soft 'maligapoo' idli steam in your kitchen without ever touching your wet grinder. The first time I did, the idli came out very soft it was almost tempting to forego the 'idli from scratch' recipe. There was just a slight taste difference between idli from ground batter & this batter out of ready flours. The urad dhal may taste a bit raw, if you are not too particular, that is no big deal. Given the convenience it is worth the compromise. But since I have the time & energy, my personal preference is to the traditional recipe. However, this alternate recipe will come in handy at times - no doubt about it.

• Mix 1 cup Urad dhal Flour, 1 1/2 cup Idli Rava, approximately 2 cups of water in a bowl
• Cover the batter and allow it to ferment overnight
• If you live in a cold place, leave the batter in the oven
• It may not ferment as good as the batter made by grinding, but thats ok
• Add 2 tsp of Oil, Salt to taste and mix well
• The batter should not be too thick - idli will turn out soft if the batter is thin (thicker than dosa batter, though)
• In the idli pan steam the idlies for 10 mins
• Serve hot with Chutney and/or Sambar