Idli

Ingredients

Water

as needed for soaking and grinding

Salt

1 teaspoon, or to taste

Fenugreek seeds

1 teaspoon

Urad dal (split black gram)

1 cup

Idli rice

2 cups

Oil or ghee

for greasing idli plates

Sambar

for serving (optional)

Coconut chutney

for serving (optional)

Instructions

1. Begin by washing the idli rice, urad dal, and fenugreek seeds thoroughly under running water.
2. Soak the idli rice and fenugreek seeds together in a large bowl of water for 4-5 hours.
3. In a separate bowl, soak the urad dal in water for 4-5 hours.
4. After soaking, drain the water from the idli rice and fenugreek mixture. Grind it to a smooth batter using a blender or wet grinder, adding water as needed to achieve a smooth consistency.
5. Transfer the rice batter to a large mixing bowl.
6. Next, drain the soaked urad dal and grind it to a smooth and airy batter, adding water as required to reach a fluffy consistency.
7. Combine the urad dal batter with the rice batter in the mixing bowl. Mix them well until fully combined.
8. Add salt to the batter and mix again until well incorporated.
9. Cover the bowl with a lid or a clean cloth and allow the batter to ferment overnight or for 6-8 hours at room temperature. The batter will rise and become fluffy after fermentation.
10. Once fermented, gently stir the batter to incorporate any air that may have escaped.
11. Grease the idli plates lightly with oil or ghee to prevent sticking.
12. Pour the batter into each idli mold, filling them about 3/4 full.
13. Set up a steamer and steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
14. Carefully remove the idlis from the steamer and let them cool for a few minutes.
15. Using a spoon or knife, gently scoop out the idlis from the molds.
16. Serve the hot idlis with sambar, coconut chutney, or your favorite accompaniments.