- 1 cup idli rice
- 1 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- Water (for soaking and grinding)
- Salt (to taste)
- Cooking oil or ghee (for greasing)
1. Soaking the Rice and Dal:
- Rinse the idli rice and urad dal separately under running water until the water runs clear.
- In separate bowls, soak the idli rice and urad dal with fenugreek seeds in enough water for 4-6 hours.
2. Grinding the Batter:
- Drain the water from the soaked urad dal and grind it in a wet grinder or blender. Add a little water as needed to get a smooth and fluffy texture.
- Transfer the ground urad dal batter to a large bowl.
- Now, grind the soaked idli rice until you get a fine, smooth consistency.
- Mix the ground idli rice batter with the urad dal batter in the bowl.
- Add salt to taste and mix the batter thoroughly using your hands. The consistency should be slightly thick but not too runny.
3. Fermenting the Batter:
- Cover the bowl with a lid or cloth and let the batter ferment in a warm place for 8-10 hours or overnight. The fermentation process is crucial to achieve soft and fluffy idlis.
4. Steaming the Idlis:
- Grease the idli molds with cooking oil or ghee to prevent sticking.
- Gently stir the fermented batter and pour it into the greased idli molds, filling them about three-fourths full.
- Place the idli molds in a steamer or idli cooker with water at the bottom.
- Steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
5. Serving the Idlis:
- Once the idlis are cooked, remove them from the molds using a spoon or knife.
- Serve the steaming hot idlis with coconut chutney, sambar, or any of your favorite accompaniments.
Enjoy the soft, fluffy, and delectable idlis that make for a perfect breakfast or a wholesome snack. They are not only delicious but also a nutritious treat for your taste buds!