IMG_0198Gokul©BondingTool

Idli is made of Rice and Urad Dal.
The rice and dal are usually soaked for 5-6 hours and the “wet” ground for about 40 minutes till light and fluffy.
The ground batter is then fermented for another 6-7 hours depending on the climate. And finally steamed for 10-12 minutes before serving with side dishes of chutneys and sambar, and sometimes podi.

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