IDLI

🧾 Ingredients

• 2 cups idli rice/parboiled rice
• 1 cup urad dal (split black gram)
• 1 tsp fenugreek seeds
• 1 tsp salt
• Water as needed
• Oil for greasing

👩‍🍳 Method

1. Soak

1. Wash rice thoroughly and soak for 4–6 hours.
2. Wash urad dal and fenugreek seeds and soak separately for 4–6 hours.

2. Grind

1. Grind urad dal with a little water until light and fluffy.
2. Grind rice into a slightly smooth batter.
3. Mix both together and add water to make a thick, pourable batter.

3. Ferment

• Cover and keep the batter in a warm place for 8–12 hours, or until it doubles in volume.
• Add salt after fermentation if you prefer.

4. Steam

1. Grease the idli moulds lightly with oil.
2. Gently mix the fermented batter.
3. Pour batter into the moulds, filling each about ¾ full.
4. Steam for 10–12 minutes on medium heat.
5. Turn off the heat and let them rest for 2–3 minutes.
6. Remove the idlis using a wet spoon.

⭐ Tips for Soft Idlis

• Use a good-quality idli rice + urad dal combination.
• Don't add too much water while grinding.
• Proper fermentation is the key to fluffy idlis.
• Don't over-steam; it can make idlis hard.

🍽️ Serve With

Sambar + coconut chutney + tomato chutney for a classic South Indian breakfast. 😋