Ingredients:
- 2 cups idli rice or parboiled rice
- 1 cup urad dal (split black gram)
- 1 teaspoon fenugreek seeds
- 1 teaspoon salt
- Water, as needed
Instructions:
Rinse the rice and urad dal separately and soak them in water for at least 4 hours or overnight.
Drain the water from the soaked ingredients and transfer them to a blender or wet grinder. Add fenugreek seeds and some water and grind until you get a smooth batter. The batter should be thick yet pourable.
Transfer the batter to a large bowl and add salt. Mix well and cover the bowl with a lid or plastic wrap.
Leave the batter to ferment in a warm place for at least 8 hours or overnight. The fermentation process makes the idli batter light, fluffy and easy to digest.
Once the batter is fermented, give it a good stir. If the batter is too thick, add some water to get a pouring consistency.
Grease the idli molds with oil and fill them with the batter, leaving some space for the idlis to rise.
Steam the idlis in an idli cooker or pressure cooker for 10-12 minutes on medium heat.
Turn off the heat and let the idlis rest for a few minutes. Use a spoon or knife to remove the idlis from the molds.
Serve hot with coconut chutney or sambar.
Pro Tips:
Soak the ingredients separately:
Soaking rice and urad dal separately is essential to get the perfect texture of the idli batter. It helps in achieving the right consistency and smoothness in the batter.
Use a high-speed blender or wet grinder:
Using a high-speed blender or wet grinder helps in achieving the perfect texture of the idli batter. It ensures that the batter is smooth and without any lumps.
Add fenugreek seeds:
Fenugreek seeds add a unique flavor and aroma to the idlis. They also help in the fermentation process and make the idlis soft and fluffy.
Ferment the batter:
Fermenting the batter for at least 8 hours or overnight is important as it gives the idlis a light, fluffy texture and also makes them easier to digest.
Use the right amount of water:
Adding the right amount of water is crucial for getting the perfect texture of the idli batter. The batter should be thick yet pourable.
Grease the idli molds:
Greasing the idli molds with oil ensures that the idlis don't stick to the molds and come out easily.
Steam the idlis correctly:
Steaming the idlis for the right amount of time is important for getting the perfect texture. Overcooking or undercooking the idlis can make them hard or mushy.
Let the idlis rest:
Letting the idlis rest for a few minutes after steaming helps in setting the shape and texture. It also makes them easier to remove from the molds.
Serve hot:
Serve the idlis hot with coconut chutney or sambar. The idlis taste best when they are hot and fluffy.