By Suprita Mitter
August 17, 2024
Idli is one of India’s favourite breakfasts. Making pillowy, soft South Indian idlis involve soaking and grinding rice and urad dal into a smooth batter, then fermenting it overnight. Steaming the batter creates light, airy idlis. The process requires patience but the results are rewarding.
2 cups idli rice 1 cup urad dal (split black gram) 1/4 tsp fenugreek seeds Salt Water
Soak the idli rice in water for 4-6 hours. Rinse the urad dal and fenugreek seeds, and soak them together in a separate bowl for 4-6 hours.
Drain the water from the soaked urad dal and fenugreek seeds. Grind them into a smooth, fluffy batter using a wet grinder or a blender, adding water as needed.
Drain the water from the soaked idli rice. Grind it separately into a slightly coarse batter, adding water as needed. Mix both batters together in a large bowl.
Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. Grease the idli moulds with oil. Pour the batter into the idli moulds, filling them about 3/4 full.
Steam the idlis in an idli steamer or pressure cooker for 10-12 minutes. To check if the idlis are done, insert a toothpick; it should come out clean.
Carefully remove the idlis from the moulds using a spoon. Serve hot with sambar and coconut chutney.