Soft and Fluffy Idli

Ingredients

For the Batter

• 2 cups parboiled rice (idli rice)
• 1 cup urad dal (split black gram), husked
• 1 tablespoon fenugreek seeds (methi)
• 1 teaspoon salt
• Water, as needed

Instructions

1. Preparation:
   • Wash the parboiled rice thoroughly and soak in water for 4-5 hours
   • Wash the urad dal and fenugreek seeds and soak them together for 4-5 hours
2. Grinding:
   • Drain the soaked urad dal and fenugreek seeds
   • Grind them in a wet grinder or blender until smooth and fluffy (about 15-20 minutes)
   • Transfer to a large bowl
   • Similarly, drain and grind the rice to a slightly coarse consistency
   • Mix both batters together thoroughly
3. Fermentation:
   • Cover the bowl and leave in a warm place to ferment for 8-12 hours (overnight works best)
   • After fermentation, the batter should have risen and become slightly sour
   • Add salt and mix well
4. Steaming:
   • Grease idli molds with a small amount of oil
   • Pour the batter into the molds, filling them about 3/4 full
   • Steam in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes
   • Check if done by inserting a toothpick - it should come out clean
5. Serving:
   • Let the idlis cool for 5 minutes
   • Use a wet spoon to remove them from the molds
   • Serve hot with coconut chutney and sambar

Notes

The key to soft idlis is proper fermentation. In colder climates, you might need to keep the batter in a slightly warm oven (just heated and turned off) or use the “yogurt” setting on your Instant Pot. The batter can be stored in the refrigerator for up to 3 days. For best results, bring it to room temperature before steaming.