Ingredients
Equipment
Method
Method:
- Begin by rinsing the short grain Indian rice or Basmati rice thoroughly under running water until the water runs clear. In a large bowl, combine the rinsed rice, Urad dal, and fenugreek seeds. Add enough water to cover the ingredients and let them soak for at least 6 hours or overnight.
- After soaking, drain the rice and dal mixture. Using a blender or wet grinder, gradually add the soaked ingredients along with a little water to achieve a smooth batter. The consistency should be thick yet pourable. Transfer the batter to a large mixing bowl.
- Cover the mixing bowl with a clean cloth and place it in a warm area to ferment for 8 to 12 hours. The batter will rise and become slightly bubbly, indicating it has fermented properly.
- Once the batter is fermented, prepare your Idli steamer by greasing the Idli molds with a little sesame oil. This will prevent the Idlis from sticking.
- Gently stir the fermented batter to mix it well. Pour the batter into the greased Idli molds, filling each mold about three-quarters full. Add water to the steamer and place the Idli molds inside. Cover and steam for about 10 to 15 minutes, or until a toothpick inserted into the Idlis comes out clean.
- Once cooked, remove the Idlis from the molds and serve them hot with your choice of coconut chutney and sambar. Enjoy the fluffy goodness of homemade Idli (Idly) with a sprinkle of love!
Notes
- Idli batter can be made in advance and stored in the refrigerator for up to 3 days.
- Make sure to let the batter come to room temperature before steaming.
- Cooked Idlis can be stored in an airtight container in the refrigerator for up to 2 days.