Idly (traditional south indian breakfast)

Measure two cups of parboiled rice

In a separate bowl, add 3/4 cup of urad dal, add 1 tablespoon of fenugreek seeds to the urad dal.

wash the rice and the urad dal separately with water

Soak the rice and the dal separately for 4h or preferable over night

grind the urad dal into a fine paste, you can add water as needed

next, grind the rice into a fine paste, mix the rice and urad dal paste together

add some water into the idly cooker for steaming, greace the idly plates with ghee so that they dont stick.

pour the batter into the idly plates

steam cook the idly's for 8 to 9 minutes

poke them with a knife to check if they are done

if they are ready, the knife should come out clean

after a couple of minutes, use a spoon to scoop the idlys onto a plate

serve the idly hot with coconut chutney and sambar

2 cups of parboiled rice

3/4 cup of urad dal

1 tablespoon of fenugreek seeds

Water