Soft Idli

Ingredients

• 2 cupsIdli rice (or parboiled rice)
• 1 cupUrad dal
• 1 tspFenugreek seeds
• 1 1/2 tspSalt
• as neededWater (for soaking and grinding)
• 1 tspOil (to grease idli moulds)

Method

1. 1

   Wash and soak the rice, urad dal and fenugreek seeds in separate bowls for 4-6 hours.

2. 2

   Drain the urad dal and grind with cold water to a smooth, fluffy white batter — light and aerated.

3. 3

   Grind the soaked rice and fenugreek to a slightly coarse batter.

4. 4

   Combine the two batters in a large bowl, add salt and mix gently by hand for 2 minutes. The mixing motion helps fermentation.

5. 5

   Cover and ferment 8-12 hours in a warm spot (overnight) until doubled and bubbly with a slightly sour aroma.

6. 6

   Grease the idli plates. Pour batter into each cavity to 3/4 full.

7. 7

   Steam in an idli pot or steamer for 10-12 minutes until a toothpick inserted comes out clean. Rest 2 minutes, then unmould.

8. 8

   Serve hot with sambar and coconut chutney.