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

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

Mix both batters together until they blend into a single smooth batter.

Let the batter rest overnight to ferment.

When ready to make idlis, season the batter with the necessary amount of salt and mix again until well combined.

Pour some water into the idli cooker and bring it to a boil (until steam comes through the vents).

Grease the idli plates with oil and pour a ladle of batter into each mold on the idli plate. 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 allow the idlis to cool down.

Once the plates are cooled, remove the idlis from the idli plate and transfer them to an insulated container.

Serve warm idlis with chutney, sambhar, and vadai.