Idly

Urad Dal - 1 cup, washed and soaked with 1 tsp of fenugreek in water for at least 4 hours

Idli Rice - 4 cups, washed and soaked in water for at least 4 hours

Salt

In a wet grinder, grind the soaked Urad Dal until it becomes smooth and fluffy. Transfer this batter to a large bowl and set it aside.

Then, grind the soaked Idli Rice until smooth and pour it over the Urad batter.

Combine both batters until they form a single smooth mixture.

Allow the batter to ferment overnight.

When ready to prepare idlis, add the necessary amount of salt to the batter and mix until well combined.

Pour some water into the idli cooker and heat it until steam starts to emerge from the vents.

Grease the idli plates with oil and fill each mold with a ladle of batter. Place the idli plates inside the idli cooker and steam the idlis for about 12 minutes, then remove from heat.

Sprinkle water on the idli plates and let the idlis cool down.

After cooling, remove the idlis from the plates and transfer them to an insulated container.

Serve the warm idlis with chutney, sambhar, and vadai.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Wash the Rice and Dhal thoroughly until the water runs clear, then soak them with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste along with Fennel seeds and a small piece of Ginger.

Pour the batter into a bowl and add the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix thoroughly.

Heat a Dosa Tawa over medium heat and grease it with Oil. Pour a large ladle of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.