I know that I had this recipe from before, but I made it again with my sambar masala powder. I always change it to use the vegetables that I have in the fridge....it turn out to be delicious!!....fulfilling and comforting!
This is the first Indian dish that I learned to cook....and I love it!
The batter for idli and dosa is the same. I use a little more water in the dosa to make the pancake smoother.
3 cups of ponni rice
1 cup urad dal
Soak the rice and urad dal together overnight. Then, grind them to a fine paste (I use the blender), add salt, and leave it to ferment 24 hours.
You will see that is fermented when the batter has bubbles.
Place the batter into greased idli molds (brush them with oil), and steam it over boiling water. The holes of the idli molds will make the steam to go through and cook the idlis.
You have to place the idli tray in a pot with boiling water (only 3 cmc of boiling water). Cook it until firm, which is usually 8-10 minutes.
You will know that the idlis are cooked when they rise and are not soft.
When they are warm, take them out of the idli molds......and serve them with sambar