Here's a basic recipe for making idli

Idli is a traditional South Indian dish made from fermented rice and black lentil batter. It's a popular breakfast item and is enjoyed with various accompaniments like sambar (a lentil-based vegetable stew) and chutneys. Here's a basic recipe for making idli

Ingredients

- 2 cups idli rice (parboiled rice)

- 1/2 cup whole urad dal (black lentils)

- 1 teaspoon fenugreek seeds (methi seeds)

- Salt to taste

- Water for soaking and grinding

- Oil or ghee for greasing the idli molds

 Instructions

1. Soaking

    - Rinse the idli rice and urad dal separately under cold water until the water runs clear.

    - Soak the rice and urad dal along with fenugreek seeds in separate bowls. Cover them with enough water and let them soak for at least 6 hours or overnight.

2.Grinding

    - Drain the water from the soaked urad dal and fenugreek seeds.

    - Grind the urad dal and fenugreek seeds together in a wet grinder or a high-powered blender. Add water gradually as needed to form a smooth and fluffy batter. The batter should have a thick, yet pourable consistency.

    - Transfer the batter into a large bowl.

    - Next, grind the soaked rice until it becomes a smooth batter. Add water as necessary, but be cautious not to make the batter too runny.

    - Combine the rice batter with the urad dal batter in the bowl.

    - Add salt to taste and mix the batters well using your hands. Mixing with hands helps in fermenting the batter better.

3.Fermentation

    - Cover the bowl with a clean cloth or lid and let the batter ferment in a warm place for about 8-12 hours or until it doubles in volume. The fermentation time may vary depending on the temperature of your surroundings.

4.Preparing the Idlis

    - After fermentation, the batter should be light and airy with a slightly sour aroma.

    - Grease the idli molds with oil or ghee.

    - Gently stir the batter and pour it into the greased idli molds, filling each mold about 3/4 full.

    - Steam the idlis in a steamer for about 10-12 minutes or until a toothpick inserted into the center comes out clean.

    - Once done, remove the idli plates from the steamer and let them cool for a few minutes.

    - Use a spoon or a butter knife to gently remove the idlis from the molds.

Your idlis are now ready to be served hot with sambar, coconut chutney, or any other accompaniment of your choice. Enjoy your homemade idlis!

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