Idli

For a video explaining how to make idli click here

Instructions

1. 1. Rinse the rice and urad dal separately under running water until the water runs clear.
2. 2. Soak the rice and fenugreek seeds together in water for at least 6 hours or overnight.
3. 3. Soak the urad dal separately in water for at least 6 hours or overnight.
4. 4. Drain the soaked urad dal and blend it into a smooth paste using a blender or food processor. Add water as needed to achieve a batter-like consistency.
5. 5. Drain the soaked rice and fenugreek seeds and blend them into a slightly coarse paste. Add water as needed.
6. 6. Mix the rice and urad dal pastes together in a large bowl. Add salt to taste and mix well.
7. 7. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or until it has doubled in volume.
8. 8. Once fermented, stir the batter gently. If the batter is too thick, add a little water to achieve the desired consistency.
9. 9. Grease the idli molds with a little oil or ghee.
10. 10. Pour the batter into the idli molds, filling them about 3/4 full.
11. 11. Steam the idlis in an idli steamer or pressure cooker (without the weight) for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean.
12. 12. Allow the idlis to cool slightly before removing them from the molds.
13. 13. Serve hot with coconut chutney, sambar, or any side dish of your choice.