Idli

Directions

• Rinse the rice and urad dal separately with water until the water runs clear. Soak the rice and fenugreek seeds in water for about 4-6 hours, and the urad dal in water for about 2-4 hours.
• Drain the water from the rice and grind it into a smooth paste in a blender or wet grinder. Add water as needed to get the right consistency. Transfer the rice batter to a large mixing bowl.
• Drain the water from the urad dal and grind it into a smooth paste in a blender or wet grinder. Add water as needed to get the right consistency. Transfer the urad dal batter to the mixing bowl with the rice batter.
• Mix the two batters together with your hands or a spoon until they are well combined. Add salt to taste and mix again.
• Cover the bowl with a lid or plastic wrap and let the batter ferment overnight or for 8-12 hours in a warm place. The batter should rise and become airy.
• Grease the idli molds with oil or ghee. Fill each mold about 2/3 full with the batter.
• Place the molds in a steamer and steam for 10-15 minutes, or until the idlis are cooked and firm. You can test if they are done by inserting a toothpick into the center of an idli – if it comes out clean, they are ready.
• Let the idlis cool for a few minutes before removing them from the molds using a knife or spoon. Serve hot with sambar and coconut chutney.