Preparation Steps for Idli
1. Soak the idli rice and urad dal (and fenugreek seeds, if using) separately in water for about 6-8 hours or overnight.
2. Drain the soaked rice and dal. In a wet grinder or blender, grind them separately into a smooth paste, adding water as needed. Combine both pastes in a large bowl.
3. Cover the bowl with a cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and has a slightly tangy aroma.
4. Fill a steamer or idli pot with water and bring it to a boil. Grease the idli molds with a little oil to prevent sticking.
5. Pour the fermented batter into the idli molds, filling them about three-quarters full to allow for rising.
6. Carefully place the filled molds in the steamer. Cover and steam for about 10-15 minutes, or until a toothpick inserted comes out clean.
7. Once cooked, remove the idlis from the molds and let them cool slightly. Serve hot with coconut chutney and sambar for a delightful meal!
