Ingredients:

• 2 cups idli rice (or parboiled rice)
• 1 cup urad dal (whole or split, skinless)
• 1/4 tsp fenugreek seeds (optional, for better fermentation)
• Water (as needed)
• Salt to taste
• Sesame seed oil or ghee for greasing the idli molds

Instructions:

1. Rinse and Soak the Rice and Dal:
   • Rinse 2 cups of idli rice thoroughly under running water and soak in water for at least 4-6 hours.
   • Rinse 1 cup of urad dal and 1/4 tsp of fenugreek seeds (if using), and soak in a separate bowl for 4-6 hours.
2. Grind the Dal and Rice:
   • After soaking, drain the water from the urad dal and transfer it to a high-speed blender or a wet grinder. Add about 1/2 cup of water and grind to a smooth, fluffy batter. The dal batter should be light and airy.
   • In a separate batch, grind the soaked rice with water until you get a slightly coarse, grainy batter (similar to fine semolina or cream of wheat texture).
3. Mix the Batter:
   • Combine the rice and dal batters in a large bowl. Add salt to taste and mix well. The consistency should be thick but pourable.
   • If you live in a colder climate, you may add a little warm water to help the fermentation process.
4. Ferment the Batter:
   • Cover the bowl with a lid and place it in a warm spot (such as inside an oven with the light on) for 8-12 hours, or overnight. The batter should rise and double in volume, becoming bubbly and airy. (If you’re in a cold region, the fermentation might take a little longer.)
5. Prepare the Idli Steamer:
   • Grease the idli molds lightly with oil or ghee to prevent sticking.
   • Stir the fermented batter gently and pour it into the idli molds, filling them about 3/4 full.
6. Steam the Idlis:
   • Place the idli stand in a steamer or pressure cooker without the weight/whistle. Add water to the bottom and steam the idlis on medium heat for about 10-12 minutes or until a toothpick inserted into the idli comes out clean.
7. Serve Hot:
   • Once done, remove the idli molds from the steamer and let them cool for a minute. Use a spoon to gently remove the idlis from the molds.
   • Serve hot with coconut chutney, sambar, or muluga podi (spiced powder).

Tips for Idli Success in America:

• Fermentation in colder climates: If you live in a colder region, you can place the batter in the oven with the light on to create a warm environment for fermentation. You can also wrap the bowl with a towel to retain heat.
• Instant Pot Hack: Use the “Yogurt” setting on your Instant Pot to help with fermentation, especially in winter.

Enjoy soft, fluffy idlis right at home, perfect for a traditional South Indian breakfast or a light meal!