Idli

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🔥 Prep

• Rinse 500 g Idli Rice and 150 g Urad Dal separately until water runs clear, then place each in a large bowl.
• Add 1 tsp Fenugreek Seeds to the bowl with the urad dal.
• Pour 250 ml of water over the rice and another 250 ml of water over the dal‑fenugreek mixture (total 500 ml water) and let both soak for 4‑6 hours.
• After soaking, drain the water from each bowl and set the soaked grains aside for grinding.

🔥 Cook

• 1. Transfer the soaked rice to a wet grinder or blender, add a little of the soaking water if needed, and grind to a coarse paste; this should take about 10‑12 minutes.
• 2. Transfer the soaked urad dal (with fenugreek) to the grinder, add a small amount of water, and grind to a smooth, fluffy batter; process for 15‑20 minutes until the batter rises and becomes light.
• 3. Combine the rice paste and dal batter in a large mixing bowl, add 2 tsp Salt, and mix thoroughly with clean hands or a spatula until the batter is uniform.
• 4. Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for 8‑12 hours (or until it has doubled in volume and shows bubbles).
• 5. After fermentation, gently stir the batter; if it is too thick, add a few tablespoons of water to reach a pouring consistency similar to pancake batter.
• 6. Grease the idli molds with a few drops of oil, then pour the batter into each mold, filling them about ¾ full.
• 7. Place the filled molds in a steamer or idli cooker, add water to the base, and bring to a boil over high heat.
• 8. Steam the idlis for 10‑12 minutes; insert a toothpick into the center of an idli – it should come out clean when done.
• 9. Turn off the heat, let the molds sit for 1 minute, then remove the idlis using a wet spoon or spatula.

🔥 Serve

• Transfer the hot idlis to a serving plate and serve immediately with sambar and coconut chutney.
• For extra flavor, drizzle a few drops of ghee or coconut oil over the idlis just before serving.
• Enjoy while warm; idlis are best consumed within a few hours of steaming.