Idli

Idli is a popular South Indian dish made from fermented rice and lentil batter. Idli is a steamed, soft, and fluffy cake that is typically served with coconut chutney and sambar. This recipe makes approximately 16-18 idlis.

For the batter:

• 2 cups idli rice (parboiled rice)
• 1/2 cup whole urad dal (black gram)
• 1/2 teaspoon fenugreek seeds (methi seeds)
• Salt to taste

For greasing the idli molds:

• Oil or ghee (clarified butter)

Instructions:

1. Wash the rice and urad dal separately under running water until the water runs clear. Soak them in water separately for about 4-6 hours. You can also soak the fenugreek seeds with the urad dal.

2. After soaking, drain the water from the rice and urad dal. Grind the urad dal along with fenugreek seeds to a smooth and fluffy batter. Use water sparingly while grinding. It might take around 10-15 minutes of grinding. The consistency should be smooth and airy.

3. Grind the rice to a slightly coarse texture. The rice batter should not be too fine. You can add water as needed while grinding. The rice batter should be a bit grainy.

4. Mix the ground urad dal batter and rice batter together in a large bowl. Add salt and mix well. The batter should be of pouring consistency, similar to pancake batter. Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The fermentation process is essential to achieve soft and fluffy idlis.

5. After fermentation, the batter would have risen and become airy. Gently mix the batter to deflate it.

6. Grease the idli molds with a little oil or ghee to prevent sticking. Pour the batter into each mold, filling them about 3/4 full.

7. Steam the idlis in a steamer for about 10-12 minutes or until a toothpick inserted into the idlis comes out clean. Make sure not to overcook, as it can make the idlis dry.

8. Once done, turn off the heat and let the idlis sit in the steamer for a couple of minutes before removing them.

9. Use a spoon or a butter knife to gently loosen the edges of the idlis and remove them from the molds.

10. Serve the idlis hot with coconut chutney, sambar, or your favorite accompaniments.

Remember, making idli requires a bit of practice to get the perfect texture and flavor. The key factors are the quality of ingredients, the grinding process, and the fermentation. Enjoy your homemade idlis!