Idli

Ingredients (serves 6)
1 cup Urad Dal
2 cups Idli Rawa
Salt to taste

Preparation:
Soak the Urad Dal for 3-4 hours.
Grind dal in a blender to a smooth consistency (make sure the dough is not too think or too thin)
Add the idli rawa to this mix.
Transfer into a container such that the dough only takes up a third of the room inside, you would need the additional room to give space for the fermented dough - you will know what I mean when you try this out, otherwise you may just wake up to a surprise ;)
Leave it overnight or by a window that gets sufficient sunlight during the day.
When you see the dough rise to twice its height inside the container, your dosa dough is ready!
Once fermented, mix the dough properly, add 1 tbsp salt. You may need to add some water depending upon how you blended the dough in the first place.
Once caution is the batter needs to be thick as though you are making a cake.

For cooking idlis, you would need a idli container/maker
Sprinkle a drop of oil or spray some oil onto the cups made to hold the batter.
Pour the dough so it occupies half the space available.
Cook in a pressure cooker or the idli maker.
It typically takes 12-15 minutes for a 16 size idli maker.
When done, allow the vapour to go away and idlis to cool down just slightly before you scoop them out.

Serve with besan chutney/coconut chutney/peanut chutney.

** The key thing with dosas and idlis is fermentation process without which they just don't taste right. So make sure you plan in advance.