Idli/Kottige (Rice and Lentil Dumpling)

What is Idli?

Ingredients
Akki (Rice): 4 cups
Uddina BeLe (Black Gram Lentil): 2 cups
Neeru (Water): enough to make a batter
Uppu (Salt): to taste


Method
Soak the rice and lentil separately in water for 4 hours. Drain and grind each separately into a thick smooth paste using little water. Then mix both batters and salt. Cover and leave to ferment (6-8 hrs). 

Pour the batter into Idli mold or any greased bowl and steam for 5-6 minutes. Serve hot with Chutney, Sambhar, Butter/Ghee, Chutney Powder, etc.


Variations: 

• for Kottige/Moode, pour the batter into wrappings of banana or jackfruit leaves or greased steel tumbler and steam.
• for Thatte Idli, use greased plate.