Ingredients:

For Idli Batter:

• 2 cups parboiled rice (idli rice)
• 1 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds (methi)
• Water, for soaking and grinding
• Salt to taste

For Steaming Idli:

• Idli molds or plates
• Oil or ghee (for greasing the molds)

Instructions:

Preparing the Idli Batter:

1. Wash and Soak Rice and Urad Dal:

   • Wash the parboiled rice and urad dal separately under running water. Soak them in separate containers with enough water. Add fenugreek seeds to the urad dal container. Let them soak for at least 4-6 hours or overnight.

2. Grind Urad Dal:

   • Drain the water from the soaked urad dal and fenugreek seeds. Grind them into a smooth and fluffy batter. Add water as needed while grinding, but be careful not to make the batter too watery.

3. Grind Rice:

   • Drain the water from the soaked rice and grind it into a slightly coarse batter. The texture should be like fine semolina or rava. Add water as needed.

4. Mixing Urad Dal and Rice Batter:

   • In a large mixing bowl, combine the urad dal batter and rice batter. Add salt to taste and mix them together. The batter should be thick yet slightly fluffy.

5. Ferment the Batter:

   • Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 8-10 hours or overnight. During this time, the batter will rise and become airy.

Steaming Idli:

1. Prepare Idli Molds:

   • Grease the idli molds or plates with a little oil or ghee.

2. Fill the Molds:

   • Pour a ladleful of the idli batter into each mold, filling them about 3/4 full. This allows room for the idlis to expand as they steam.

3. Steam Idli:

   • Boil water in a large steamer or idli cooker. Place the filled idli molds in the steamer and cover with a lid. Steam the idlis for about 10-15 minutes or until they are cooked through. You can check for doneness by inserting a toothpick; it should come out clean.

4. Remove and Cool:

   • Remove the steamed idlis from the molds using a knife or spoon. Let them cool for a minute before serving.

5. Serve:

   • Serve the hot and fluffy idlis with your favorite chutney and sambar.

Idlis are best enjoyed fresh and hot, and they make for a healthy and delicious breakfast or snack. You can serve them with coconut chutney, tomato chutney, coriander chutney, or any other favorite accompaniment.