Ghee Karam Idly

Idly is one of the Most loved breakfast Items in South India. It is light and healthy in terms of calories intake.

Soaking time:  4 hours   
Preparation Time: 5 mins   
Fermenting time:  12 hours   
Cooking Time: 40 mins   
Total Time: 16 hours 45 minutes    

Ingredients:
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups par-boiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
salt to taste
2 tbsp Ghee
2 tbsp Karam Pudi 

Recipe:

1. Combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
2. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
3. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
4. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well.
5. Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
6. After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds.
7. Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
8. Once the idlis are cooked, cool them slightly and demould them. Keep aside.
9. Take 4 Idlis and put 2 tbsp Ghee on it and sprinkle 2 tbsp Karam Pudi.
10. Serve Hot with Sambar and Coconut Chutney. 

Nutrient values (Abbrv) per idli:

Energy	33 cal
Protein	1 g
Carbohydrates	7.2 g
Fiber	0.3 g
Fat	0.1 g
Cholesterol	0 mg
Sodium	1.1 mg

@ Manali' s Recipe