To make idli, two parts uncooked rice to one part urad daal are soaked. They are then ground to a paste. This paste is allowed to ferment overnight. The idli batter is put into the ghee-greased molds of an idli tray. These molds are perforated to allow the idlis to be cooked evenly.
A variety of idlis are experimented these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds. |
