Idli Recipe

Ingredients:

For the Idli Batter:

• 1 cup urad dal (split black gram)
• 2 cups idli rice (parboiled rice)
• 1/2 teaspoon fenugreek seeds (optional)
• Water for soaking and grinding
• Salt to taste

For Steaming Idlis:

• Idli molds or plates
• Oil or ghee (for greasing)

Instructions:

Preparing the Idli Batter:

1. Soaking:
   • Rinse the urad dal and idli rice separately under running water until the water runs clear.
   • Soak them in enough water separately. If using fenugreek seeds, add them to the urad dal while soaking.
   • Let them soak for at least 4-6 hours, or preferably overnight.
2. Grinding:
   • Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
   • Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
   • Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
   • The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
3. Fermentation:
   • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.

Steaming the Idlis:

1. Preparation:
   • Grease the idli molds or plates with a little oil or ghee to prevent sticking.
2. Steaming:
   • Fill a large steamer or a large pot with water, ensuring the water level is below the idli molds.
   • Bring the water to a gentle boil.
   • Pour ladlefuls of batter into each mold, filling them about 3/4 full. Do not overfill, as the idlis need space to expand.
   • Place the idli molds in the steamer or pot, cover with a lid, and steam for about 10-12 minutes on medium heat.
   • Check the idlis by inserting a toothpick or knife into the center. If it comes out clean, the idlis are ready.
3. Cooling and Serving:
   • Allow the idlis to cool for a few minutes. Then, use a spoon or a flat spatula to gently remove them from the molds.
   • Serve the idlis hot with chutney, sambar, or any accompaniment of your choice.

Enjoy your freshly steamed idlis! They’re best when served hot and soft.