When south indian breakfast is mentioned, its generally accepted that it will be Idli, vada, chutney with sambhar. Idli seems to be the breakfast of the south. I am not sure if Idli originated in Tamilnadu but this healthy dish is found in most places , be it a five star hotel or a road side stall. We regular grind idli batter at home . Now a days these are readily available in stores too.
Par boiled rice/Idli rice
4 cups
Urad dal(white and whole)
1 cup
Fenugreek seeds
2 Tsp
To taste

Soak rice with fenugreek seeds in a big bowl with lots of water for 3 hours
Soak the dal in enough water for 3 hrs
Grind the dal first in a wet grinder till smooth and fluffly
Take it out
Now grind the rice and fenugreek seeds with enough water till smooth
Combine the dal paste to this
Add the necessary salt, mix well and let it ferment overnight
Next morning heat water in the idli cooker
Grease the idli mould with oil
Pour a ladle of batter in each depression and assemble the stand
Now keep it inside the cooker and close with the lid
Steam on high for 5-6 minutes
Check to see if it has cooked completely
Let it cool a little before you scoop out the idli from the stand

Serve warm with chutney and sambhar and idli molaga podi

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