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Ingredients:

• 1 cup rice (preferably idli rice or any short-grain rice)
• 1/2 cup split urad dal (black gram)
• 1/4 tsp fenugreek seeds (methi) (optional, for softness)
• Salt to taste
• Water (as needed)

Instructions:

1. Soak the Rice & Dal:

• Wash and soak the rice and urad dal (along with fenugreek seeds) separately for 6-8 hours or overnight in enough water.

2. Grind the Mixture:

• Drain the soaked rice and dal. In a wet grinder or blender, grind the dal first, adding a little water gradually, until it becomes smooth and creamy.
• Grind the rice separately into a slightly coarse batter (you can add some water as needed).
• Mix both rice and dal batters together in a large bowl.

3. Fermentation:

• Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours or overnight. The batter should rise and become airy and slightly bubbly.

4. Prepare the Idli Steamer:

• Grease the idli plates with a little oil.
• Boil water in an idli steamer or a large pot. Once the water is boiling, place the idli plates inside the steamer.

5. Steam the Idlis:

• Pour the fermented batter into the greased idli molds, filling each mold about 3/4 full.
• Steam the idlis on medium heat for 10-15 minutes or until a toothpick inserted into the idlis comes out clean.

6. Serve:

• Once done, carefully remove the idlis from the molds. Serve hot with sambar and coconut chutney.

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Tips:

• Fermentation: Ensure the batter ferments well. If you live in a colder climate, you can place the batter in the oven with just the light on or use a fermentation setting in a yogurt maker.
• Rice Texture: The rice should be slightly coarse for the right idli texture. Avoid grinding it too smooth.
• Batter Consistency: The batter should be thick, but pourable. Add water as needed while grinding.

Enjoy your soft, fluffy idlis with chutney and sambar!

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