Ingredients:                                                                                                                                                                                                               (Serves – 4)

  • Raw rice – 200 grams
  • Urad dal (split black gram) – 50 grams
  • Fenugreek seeds – 2 grams
  • Salt – 5 grams or to taste
  • Water – as needed for batter
  • Oil or ghee – for greasing idli molds

 

Method:

  • Wash rice and urad dal separately under running water until water runs clear.
  • Soak rice and fenugreek seeds together in water for 4 to 6 hours. Soak urad dal separately for 4 to 6 hours.
  • Drain and grind urad dal to a smooth, fluffy batter using little water. Grind rice and fenugreek seeds to a slightly coarse batter.
  • Mix both batters in a large bowl, add salt, and combine well. Cover and ferment in a warm place for 8 to 12 hours until the batter rises and becomes slightly airy.
  • Grease idli molds with oil or ghee. Pour batter into molds up to three-fourths full.
  • Steam in an idli steamer or large pot with water boiling at the bottom for 10 to 12 minutes until a toothpick inserted comes out clean.
  • Remove idlis carefully from molds and serve hot with sambar and coconut chutney.

 

Prep time – 10 minutes

Soaking time – 4 to 6 hours

Fermentation time – 8 to 12 hours

Cook time – 12 minutes

Total time – 12 to 18 hours (including soaking and fermentation)