Idli Recipe (Soft South Indian Rice Cakes)

Ingredients

• 1 cup (200 g) parboiled idli rice or medium-grain rice
• 1/4 cup (50 g) whole urad dal (split black gram, skinless)
• 3/4 cup (180 ml) water, plus more for soaking
• 1/2 teaspoon fenugreek seeds (methi, optional)
• 1 teaspoon kosher salt (or to taste)
• Oil or ghee, for greasing idli molds

Instructions

1. 1

   Rinse rice and urad dal separately in cold water until water runs clear. Soak the rice and fenugreek seeds in one bowl, and the urad dal in another, each with enough water to cover, for at least 6 hours or overnight.

2. 2

   Drain both. In a blender or wet grinder, grind urad dal with 1/4 cup (60 ml) water until very smooth and fluffy (about 4-5 minutes). Scrape down as needed.

3. 3

   Grind soaked rice (and fenugreek, if used) with 1/2 cup (120 ml) fresh water to a slightly coarse batter. Combine both batters in a large bowl, mix thoroughly, and cover.

4. 4

   Ferment in a warm place (75-90°F/24-32°C) for 8-12 hours, or until doubled and bubbly. In cooler climates, place in an oven with the light on, or use the Instant Pot yogurt setting (see Variations).

5. 5

   Once fermented, gently stir in salt (do not overmix). Grease idli molds with oil or ghee.

6. 6

   Pour batter into molds (about 3/4 full). Steam in a large pot or idli steamer with 1 inch of boiling water for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Remove from heat, let rest 2-3 minutes, then unmold idlis using a spoon. Serve hot with sambar and coconut chutney.