Perfect Idli Recipe

Wash the rice, urad dal, and fenugreek separately.

Soak these ingredients separately for 3 hours.

After 3 hours, refrigerate them for another 3 hours. If you are grinding in a grinder, refrigeration is not necessary. Only refrigerate if you are grinding in a mixer jar.

Drain out the water from the rice and fenugreek.

Drain the water from the urad dal and save it for grinding.

Add the flattened rice to a bowl with 0.5 cup of water and soak for 5 minutes.

In a mixer jar, first add urad dal and grind without adding water.

Then add the saved urad dal water little by little and grind until it becomes a thick, soft buttery texture.

Transfer this to a mixing bowl.

Grind the rice in one or two batches, adding the saved urad dal water little by little until smooth but slightly grainy.

Transfer this to the same mixing bowl with the urad dal paste.

Grind the soaked fenugreek seeds and flattened rice to a smooth paste.

Transfer this to the mixing bowl and add salt.

Mix well and combine with your hands. The batter should occupy half of the bowl to prevent overflow during fermentation.

Cover with a lid, but do not close it tightly. Allow to ferment for 8-9 hours, depending on the climate.

After fermentation, open the lid and mix gently.

Add water to the idli steamer and let it boil.

Grease oil on the idli moulds and pour the idli batter using a ladle.

Place the moulds on top of the steamer, close it, and cook for 8-10 minutes on medium to high flame.

Turn off the flame, remove the mould from the steamer, and sprinkle some water on the idlis to prevent drying.

Let it sit for 2 minutes, then demould the idlis. Soft idlis are ready to serve.