Idli is a soft dumpling made out of urad daal and lentils. Lentils used are from urad daal(black gram). Idli is n traditional food in almost every south Indian home. One can find idlis made from other raw material as well like the suji idli. Instead of the urad daal suji is used here in this case. Idlis are gluten-free, vegan and one of the healthiest breakfast options.
How it made: The traditional idli is made using urad and rice. Both are soaked separately for about 4 to 5 hours. Then the lentils are ground to a soft, fluffy batter. Later the rice is ground in semi fine consistency. Both the things are mixed together and are left to ferment. If the batter becomes too cold you can always keep it in the oven and preheat before using it. In winters you need to keep the batter little longer. Urad daal batter has to be grounded really fine so that it becomes thick in texture.
Preparing idli is not a big deal once the batter is prepared. The batter as mentioned is prepared from urad daal and rice as mentioned above. Then it is transferred to the round moulds which make the round idlis. It is served with specially prepared lentils called sambar and coconut chutney.