Idly

These traditional South Indian idlis are soft, fluffy, and light, made with fermented urad dal and idli rice batter. The secret to perfect idlis is grinding the urad dal until fluffy, fermenting the batter well, and steaming just until cooked.

Ingredients

• Urad dal (whole or split, skinned) – 1 cup

• Fenugreek seeds – 1 tsp

• Idli rice – 4 cups

• Salt – to taste

• Water – as needed for soaking and grinding

• Oil – for greasing the idli plates

Instructions

Wash the urad dal and fenugreek seeds together and soak them in plenty of water for at least 4 hours. In a separate bowl, wash the idli rice thoroughly and soak for at least 4 hours.

Drain the soaked urad dal and fenugreek seeds. Grind them in a wet grinder, adding water gradually as needed, until the batter becomes smooth, light, and fluffy. Transfer it to a large bowl.

Drain the rice and grind it with water as needed until smooth, with a very slight grainy texture if you prefer traditional idlis. Pour the rice batter into the bowl with the urad dal batter.

Mix both batters thoroughly using your clean hand or a sturdy spoon until evenly combined. Cover loosely and leave in a warm place overnight, usually 8–12 hours, or until the batter rises noticeably and looks airy. Fermentation time depends on room temperature.

Once fermented, gently stir the batter. Add salt to taste and mix without deflating it too much. Grease the idli molds lightly with oil and fill each mold about three-quarters full, leaving room for the idlis to rise.

Add water to the idli cooker and bring it to a steady boil. Place the filled idli plates inside, cover, and steam for about 10–12 minutes. Check doneness by inserting a toothpick into an idli; it should come out clean.

Turn off the heat and let the idlis rest for 2–3 minutes. Sprinkle a little water on the back of the plates if needed, then gently loosen the edges with a spoon and remove the idlis. Transfer them to an insulated container to keep warm.

Serving suggestions: Coconut chutney, Hot sambar, Medu vadai, Idli podi with sesame oil.