Idli

Idli is a traditional South Indian breakfast dish made from fermented rice and lentil batter.

Ingredients - Serves 4

Wash the idli rice, urad dal, and fenugreek seeds separately.
Soak the idli rice and fenugreek seeds together in water for 4-5 hours.
Soak the urad dal in water for 4-5 hours.
Drain the water from the soaked rice and grind it to a smooth batter using a blender or wet grinder. Add water as needed.
Transfer the rice batter to a large bowl.
Grind the soaked urad dal to a smooth and fluffy batter. Add water as needed.
Combine the urad dal batter with the rice batter in the bowl.
Add salt to the batter and mix well.
Cover the bowl with a lid and let the batter ferment overnight or for 6-8 hours.
After fermentation, the batter will rise and become fluffy.
Grease the idli plates with oil or ghee.
Pour the batter into the idli plates, filling each mold about 3/4 full.
Steam the idlis in a steamer for about 10-12 minutes, or until they are cooked through.
Remove the idlis from the steamer and let them cool for a few minutes.
Using a spoon or knife, gently remove the idlis from the molds.
Serve hot with sambar, coconut chutney, or any other accompaniment of your choice.