Idli

Ingredients

• 2 cups parboiled rice
• 1 cup urad dal (split black gram)
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• 1.5 cups water

Instructions

1. 1

   Rinse rice and urad dal separately, then soak rice with fenugreek seeds for 4 hours and dal for 4 hours.

2. 2

   Drain and grind dal with 1/2 cup water to a fluffy batter, then grind rice with remaining water to a smooth paste.

3. 3

   Mix both batters, add salt, and ferment in a warm place for 8-12 hours until doubled.

4. 4

   Stir the fermented batter gently; it should be thick and pourable.

5. 5

   Grease idli molds, pour batter into each cavity, and steam for 10-12 minutes until a toothpick comes out clean.

6. 6

   Let cool slightly, then remove idlis with a spoon and serve warm.

Tools you’ll need

• Idli steamer or pot with rack
• Idli molds
• Blender or wet grinder
• Mixing bowl
• Measuring cups and spoons

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