Idly

Ingredients:

1. 2 cups of idli rice (parboiled rice)
2. 1 cup of whole urad dal (black gram lentils)
3. Salt to taste
4. Water for soaking and grinding
5. Oil or ghee for greasing the idli molds

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Equipment:

1. Idli steamer or pressure cooker with steaming attachment
2. Idli molds (also known as idli plates)

Steps:

Step1:
Wash the rice and urad dal separately under running water until the water runs clear. Soak the rice and urad dal separately in enough water for at least 4-6 hours or overnight.
Step2:
After soaking, drain the water from both the rice and urad dal. Grind the urad dal in a wet grinder or a high-powered blender with a little water until you get a smooth and fluffy batter. This might take about 20-25 minutes. Similarly, grind the rice to a smooth batter consistency. You may need to add a little water during grinding. The rice batter should be slightly coarse compared to the urad dal batter. Once both the batters are ready, mix them together in a large bowl.
Step3:
Add salt to taste and mix well.
Step4:
Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 8-12 hours or overnight. During fermentation, the batter will increase in volume and become slightly airy.
Step5:
After fermentation, the batter will be ready to make idlis. Grease the idli molds with a little oil or ghee to prevent sticking. Pour the batter into each mold, filling them about 3/4 full, as the idlis will puff up during steaming. Place the filled idli molds in the steamer or pressure cooker. Steam the idlis on medium heat for about 10-12 minutes. To check if they're done, insert a toothpick or a knife into the center of an idli; if it comes out clean, they're ready.
Step6:
Once the idlis are cooked, remove the molds from the steamer. Let them cool for a couple of minutes, then gently remove the idlis from the molds using a spoon or a butter knife.

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Watch Video of making Idly