Idlis are steamed cakes of rice and dal. The rice and dal are soaked, ground to a paste and left to ferment. Then they are put into idli moulds and steamed. This isn't a quick fix dish, but it is delicious and worth your time!
I make my idlis a little unconventially. First of all, I use brown rice. I do this because I like the flavour, and also I try to eat wholegrains whenever possible. Secondly, I use a slightly unconvential ratio of rice to dal. All the idli experts I have come across say the best ratio is 1:3 dal to rice. I use 1:2, because I like the nutritional profile this gives, and the flavour. You can find out more about my method in the book. Please note, you can use white rice if you prefer.

Here is the rice and dal soaking.

They are ground separately, as two different textures are required.

Then the batter is left to ferment. I cover the bowl with a damp cloth so that the top layer of batter does not dry out.

Here is the fermented batter, full of bubbles and expanded dramatically in size. It took me about 36 hours to do this - that's cold old England for you! In a warmer country it might only have taken 12.

I have a tree of idli moulds that makes 12 idlis. You have to spoon the batter into the moulds carefully, so as not to knock the air out of it. Don't fill them too much, as they will expand as they cook.

I put my idli tree into my pressure cooker to steam, as it is the only pan big enough.

After 20 minutes, the idlis are done.

And here are 12 idlis, all ready to eat.
If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169