For the Idli Batter:
- 2 cups idli rice (parboiled rice) or regular rice
- 1 cup whole urad dal (black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Water for soaking
- Salt to taste
- Idli steamer or an idli maker
- Oil or ghee for greasing the idli molds
Preparing the Idli Batter:
- Rinse the rice and urad dal separately in cold water a few times until the water runs clear. Then, soak them in separate bowls with enough water. Add fenugreek seeds to the urad dal while soaking.
- Let the rice and urad dal soak for about 6-8 hours or overnight.
- After soaking, drain the water from both the rice and urad dal.
- Grind the urad dal with some water to make a smooth and fluffy batter. It may take about 15-20 minutes of grinding. The batter should be thick and aerated.
- Similarly, grind the rice with some water to a slightly coarse, grainy texture. The rice batter should be finer than semolina but coarser than all-purpose flour.
- Combine the urad dal batter and rice batter in a large bowl. Mix them well, adding salt to taste.
- Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 8-10 hours or overnight. During fermentation, the batter will rise and become slightly fluffy.
- Grease the idli molds with a little oil or ghee.
- Pour the idli batter into the greased molds, filling them about 3/4 full, as the idlis will expand while steaming.
- Steam the idlis in an idli steamer or idli maker for about 10-12 minutes, or until a toothpick inserted into an idli comes out clean.
- Remove the idlis from the molds using a knife or spoon. They should easily come out.
- Serve the idlis hot with your choice of chutney, sambar, or any other accompaniment you prefer.
Enjoy your homemade soft and fluffy idlis, a South Indian breakfast classic!