Description

Idli is a soft, fluffy steamed cake made from a fermented batter of rice and black lentils. This popular South Indian breakfast dish is light, healthy, and incredibly versatile, often served with sambar and chutneys.

Ingredients

For the Idli Batter

• 3 cups Idli Rice
• 1 cup Urad Dal (Black Lentils) (whole or split)
• 1 teaspoon Fenugreek Seeds (Methi)
• as needed Water (for soaking and grinding)
• to taste Salt

For Steaming

• as needed Water (for steamer)
• as needed Oil or Ghee (for greasing idli moulds)

Instructions

1. Wash the idli rice thoroughly under running water until the water runs clear. Soak the washed rice in ample water for at least 4-6 hours.
2. Wash the urad dal and fenugreek seeds together thoroughly. Soak them in a separate bowl with ample water for at least 4-6 hours.
3. Drain the soaked urad dal and fenugreek seeds and grind them into a very smooth and fluffy batter using a wet grinder or a high-powered blender. Add cold water in small amounts as needed to achieve a smooth consistency. The batter should be thick but pourable.
4. Drain the soaked rice and grind it into a smooth batter. The rice batter can be slightly coarser than the urad dal batter, but should still be fine enough for idlis. Add cold water in small amounts as needed.
5. Combine the ground urad dal and rice batters in a large bowl. Add salt to taste and mix well with your hand or a spatula. Mixing by hand helps with the fermentation process.
6. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and becomes airy and bubbly. The fermentation time may vary depending on the ambient temperature.
7. Once the batter is fermented, gently stir it without disturbing the air bubbles too much.
8. Grease the idli moulds with a little oil or ghee.
9. Pour the fermented batter into the greased idli moulds, filling them about three-quarters full.
10. Heat water in an idli steamer or a large pot with a stand. Once the water is boiling, place the filled idli moulds inside the steamer.
11. Steam the idlis for 10-15 minutes on medium-high heat, or until a toothpick inserted into an idli comes out clean.
12. Turn off the heat and let the idlis rest in the steamer for a minute or two before carefully removing the moulds.
13. Using a spoon dipped in water, carefully remove the idlis from the moulds.
14. Serve hot idlis with sambar and your favourite chutneys.