For making plain idlis:
1)Soak black gram and rice in water and keep it overnight.
Grind it in a grinder. The batter should be slightly coarse.
Add salt and beat it. Keep this paste in a big vessel. Leave it for about 10-12 hours for fermentation. Do not beat the batter again after fermentation.
Grease the Idli mould with little oil. Fill the moulds with the batter.
Boil water in a pressure cooker.
Keep the Idli Stand (moulds) in the pressure cooker. Cover it with lid. Remove the whistle. Steam it for 10 minutes on high flame and then for 5 minutes on low flame. To check, insert knife into the idli. It is ready to be taken off the mould if it does not stick to the knife.
Wait for it to cool. Scoop out with the help of a knife.
For making curd idlis:
1)Beat curd adding a cup of water and salt to it. If preferred, you can add 1/2 tsp of sugar too.
Grate carrots and chop coriander leaves.
Heat 1/2 tbsp of oil and add mustard seeds. When mustard seeds splutter, add asafoetida.
Pour this seasoning onto the curds.
Keep half the curd mixture aside.
Soak the idlis in the other half of the curd mixture and refrigerate.
Fry chillies in the remaining oil.
Place the soaked idlis in an attractive bowl, cover them with the remaining curd mixture and sprinkle the fried chillies over them. Decorate with grated carrots and coriander leaves.
:-Very refreshing in hot weather.
:-Makes 50 medium size Iidlis