Ingredients

• Idli rice or parboiled rice 300 g
• Whole skinned urad dal 100 g
• Fenugreek seeds 1/2 tsp
• Cold water, for grinding 400 ml
• Salt 1 1/2 tsp
• Vegetable oil, for greasing 1 tsp

Instructions

1. 1

   Rinse the rice and soak it for 5-6 hours. Separately rinse the urad dal with the fenugreek seeds and soak for 5-6 hours.

2. 2

   Drain the dal and grind it with about 150 ml of the cold water into a very smooth, fluffy batter, then transfer it to a large bowl.

3. 3

   Drain the rice and grind it with the remaining 250 ml water into a slightly coarse batter, like fine semolina. Add it to the dal with the salt and mix well by hand for 1 minute.

4. 4

   Cover and leave in a warm place (26-32C) for 8-12 hours until the batter has doubled and smells slightly sour.

5. 5

   Grease the idli molds with oil, stir the batter gently and fill each cavity three-quarters full.

6. 6

   Bring 2-3 cm of water to a boil in a steamer or a pressure cooker without its weight, put in the stand and steam over medium heat for 10-12 minutes, until a toothpick comes out clean.

7. 7

   Rest for 3 minutes, scoop the idlis out with a wet spoon and serve hot with sambar and coconut chutney.