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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 mixer grinder 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 into the batter.
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 button idli plates with a few drops of oil.
9. Pour a small spoonful of batter into each mold of the button idli plate.
10. Place the idli plates in the steamer with boiling water and steam for 8-10 minutes on medium heat.
11. Check if the idlis are cooked by inserting a toothpick; if it comes out clean, they are done.
12. Allow the idlis to cool for 2-3 minutes, then remove them from the molds using a spoon.
13. Serve hot with chutney and sambar.