South Indian famous break fast idly recipe

Idly is one of the famous breakfast of South India.It is very light food and low in calorie.Idly usually suits for all age group because of its easy digestible nature.No oil/ghee is used while preparing.It is a steam cooked preparation,so it is good for over weight persons(in limited quantity).No oil/ghee is used while preparing.It will be very soft and served with sambar and chutney.In traditional method black gram dal is used to prepare it.Depending upon the climate it should ferment for 8-12 hours.In traditional method  for one part of rice half part of dal is used to get soft idly.If you use that dal you may get gas formation.With less amount of dal also we can get soft idly.Always use organically grown dal and rice.If it is having outer cover then it is well and good.
In our area  this idly batter will be poured to a special type of container prepared with banana leaf!!After washing banana leaf make it soft by holding on fire.Then roll it round and tie the one end with a small thread.Now the container is ready.If you pour the batter in that and idly is prepared then the idly will have the unique smell of banana leaf and taste will be more than the ordinary idly.Here it is called as 'moote'.One more varity of container is prepared by sewing jack fruit leaves.Idly prepared in these  containers will taste heavenly.For these type of idly rice and dal ratio should be 2:1.

Required ingredients

Rice:3 cups
Black gram dal:1/2 cup
Salt:to taste
Rice flakes(avalakki):1 cup

How to prepare idly

• Wash and soak rice and dal separately for 3-4 hours.To get better result soak rice in hot water.
• Grind black gram dal in to smooth paste.It should be thick.
• Grind rice in to coarse paste by adding sufficient water.It should not be too watery.
• While grinding rice you can add washed  rice flakes.
• Mix both batters in a large vessel so that it should not be more than half.(there should be space for fermentation.)
• Add salt.Here one important thing is while pouring salt if t is floating on the batter means the indication of perfectness.
• Keep it for fermentation for 8-12 hours.In cold climates keep the batter in warm room/warm place for better result.
• After fermentation again mix well.Pour them in to idly container.
• Steam cook for 30-45 minutes.
• Serve hot with chutney or sambar.