Ingredients:

For the Batter:

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

For Steaming:

• Oil or ghee for greasing idli molds

Instructions:

1. Soaking:
   • Wash the idli rice and urad dal separately until the water runs clear.
   • Soak the idli rice in enough water for at least 4-6 hours or overnight.
   • Soak the urad dal along with fenugreek seeds in enough water for at least 4-6 hours or overnight.
2. Grinding:
   • Drain the soaked urad dal and fenugreek seeds. Reserve the water.
   • Grind the urad dal and fenugreek seeds in a wet grinder or high-speed blender to a smooth and fluffy batter, adding reserved water as needed. The batter should be light and airy.
   • Transfer the urad dal batter to a large bowl.
   • Drain the soaked idli rice and grind it to a slightly coarse batter (it should have a fine grainy texture), adding water as needed.
   • Mix the ground rice batter with the urad dal batter. Combine well to get a smooth, lump-free batter.
   • Add salt and mix well.
   • Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight, until it doubles in volume and becomes frothy.
3. Steaming:
   • Once the batter is fermented, gently stir it to mix. Do not overmix as it will deflate the batter.
   • Grease idli molds with oil or ghee.
   • Pour the batter into the idli molds, filling each mold about 3/4 full.
   • Prepare a steamer or pressure cooker with some water and bring it to a boil.
   • Place the idli stand inside the steamer or pressure cooker. Ensure the water does not touch the idlis.
   • Cover and steam the idlis for about 10-12 minutes on medium-high heat. Do not use the whistle if using a pressure cooker.
   • Check for doneness by inserting a toothpick or knife into an idli. It should come out clean.
   • Remove the idli stand from the steamer and let it cool for a few minutes.
   • Gently remove the idlis from the molds using a spoon.
4. Serving:
   • Serve hot idlis with sambar, coconut chutney, and/or tomato chutney.

Tips:

• Ensure the urad dal batter is ground very well to get soft and fluffy idlis.
• Fermentation time may vary depending on the climate. In colder climates, it might take longer.
• Avoid using chlorinated water for soaking and grinding as it may hinder fermentation.
• The consistency of the batter should be thick but pourable. Adjust water quantity as needed while grinding.