Idli

How to Prepare

1. Rinse the idli rice, parboiled rice, and urad dal separately under running water until the water runs clear.
2. Soak the rice and dal as per the pre-processing instructions.
3. After soaking, drain the water from urad dal and grind it in a wet grinder or blender with minimal water to a smooth, fluffy batter. Transfer to a large mixing bowl.
4. Drain the water from the rice and grind it to a slightly coarse batter with minimal water. Add this to the urad dal batter.
5. Add salt to the batter and mix well using your hands to incorporate air and aid fermentation.
6. Cover the bowl and let the batter ferment in a warm place for 8-10 hours or until it doubles in volume.
7. After fermentation, gently stir the batter. Do not overmix.
8. Grease the idli molds with a little oil or ghee.
9. Pour the batter into the molds, filling them about 3/4th full.
10. Place the idli plates in the steamer with boiling water and steam for 10-12 minutes on medium heat.
11. Check if the idlis are cooked by inserting a toothpick; it should come out clean.
12. Remove the idli plates from the steamer and let them cool for 2-3 minutes.
13. Use a spoon to gently scoop out the idlis from the molds.
14. Serve hot with sambar, chutney, or idli podi.