How do you make idli?

Here's a basic recipe to make idli, a popular South Indian breakfast dish:

Ingredients:

- 1 cup Urad Dal (split black gram)

- 3 cups Idli Rice (raw rice)

- Salt to taste

- 1 teaspoon Fenugreek Seeds (optional)

- Water

Instructions:

Step 1: Soaking the Dal and Rice:

1. Rinse the urad dal and idli rice separately in water to remove any impurities.

2. Soak the urad dal and idli rice separately in enough water for at least 4-6 hours or overnight. The urad dal should be soaked separately from the rice as it takes a longer time to soften.

Step 2: Grinding the Batter:

1. After soaking, drain the water from the urad dal and idli rice.

2. Grind the urad dal into a smooth batter. Add the fenugreek seeds if desired.

3. Grind the soaked idli rice separately into a slightly coarse batter.

Step 3: Mixing the Batters:

1. Transfer the ground urad dal batter to a larger mixing bowl.

2. Add the ground idli rice batter to the urad dal batter.

3. Mix both the batters well to combine.

4. Add salt and mix again.

Step 4: Fermenting the Batter:

1. Cover the mixing bowl with a lid or a cloth.

2. Keep the batter in a warm place for fermentation. The ideal temperature is around 85-90 degrees Fahrenheit (29-32 degrees Celsius).

3. Let the batter ferment for 8-12 hours, or until it doubles in size and is frothy.

Step 5: Steaming the Idli:

1. Grease idli molds or an idli steamer with a little oil to prevent the idli from sticking.

2. Pour a ladle full of fermented batter into each idli mold. Do not overfill the molds.

3. Place the idli steamer or molds in a steamer and cover with a lid.

4. Steam the idlis on medium heat for 8-10 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Serving the Idli:

1. Once steamed, turn off the heat and carefully remove the idli molds or steamer from the heat.

2. Let the idli cool for a minute before removing them from the molds.

3. Serve the idli hot with sambar, coconut chutney, or your preferred accompaniments.

Tips:

- Use good quality idli rice for a better texture and taste.

- Soaking the rice and urad dal separately allows for better fermentation.

- The fermentation time may vary depending on the temperature and climate.

- Make sure to grease the idli molds properly to prevent sticking.

- Don't overfill the idli molds, as they will expand while steaming.

- Adjust the amount of salt according to your taste preference.

Enjoy your homemade idli with your favorite accompaniments and savor the delicious taste of this South Indian breakfast delicacy!