Ingredients:
- 2 cups idli rice (parboiled rice)
- 1 cup urad dal (split black gram)
- 1/2 tsp fenugreek seeds (methi seeds)
- Salt to taste
- Water as needed
Instructions:
- Wash and soak the idli rice and urad dal in separate bowls for at least 4-5 hours. Add the fenugreek seeds to the urad dal while soaking.
- Drain the water from the soaked urad dal and grind it in a mixer or blender until it becomes a smooth and fluffy batter. Use a little water if needed.
- Drain the water from the soaked idli rice and grind it in a mixer or blender until it becomes a smooth batter. Use a little water if needed.
- Mix the urad dal batter and the idli rice batter together in a large bowl. Add salt to taste and mix well.
- Cover the bowl and let the batter ferment for 6-8 hours or overnight. The batter should rise and become airy and fluffy.
- Grease the idli plates with oil or ghee. Pour a ladleful of batter into each idli mold.
- Steam the idlis in a steamer or idli cooker for 10-12 minutes until they become fluffy and cooked.
- Turn off the heat and let the idlis rest for a minute. Use a spoon or knife to gently remove the idlis from the molds.
- Serve the hot and fluffy idlis with sambar and coconut chutney.
Enjoy your delicious and healthy homemade Idlis for breakfast!
