Idli & oothappam

Ingradients:

• Split black lentil (minapa pappu, urad dal)  1 cup
• Boiled Rice rava (  idli rava )                     2 cups or
• Coarse Ground Rice
• Salt to taste

Preperation:

1. Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
2. Wash 2 to 3 times and soak Idli rava in a bowl separately
   
3. Grind the Black gram dal   to a fine paste in a  grinder.
4. Remove the paste in a  vessel. 
5. Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
   
6. Leave the paste for  ferment overnight.
7. In the morning, put the idli batter into the wet  molds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. 
8. The tree holds the trays above the level of boiling water in a vessel (,maximum 3 cups of water) and the vessel is covered until the idlies are done (about 10to15 minutes, depending on size). 
9. Remove idlis  after 10 minutes.
10. Serve with chutney or sambar along with idli powder.

       The idli batter can be used both for ootappam and dibba rotti before  fermentation of the batter.



 ootappam

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