Soft Idli

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1. 1Step 1: Wash the rice and dal separately and soak them in room temperature water for 4-6 hours. Soak the methi seeds along with the urad dal.
2. 2Step 2: Grind the dal into a smooth paste. Grind the rice with the methi seeds and mix the two batters together, then add salt.
3. 3Step 3: Mix the ground batter well with your hand to speed up fermentation. The surface good bacteria, even on perfectly clean hands, will aid in fermentation and good rise - important step, do not skip!
4. 4Step 4: Leave it in a closed container and allow it to ferment overnight or for 10-12 hours.
5. 5Step 5: When the batter has fermented, pour into greased idli moulds and steam for 7-9 minutes.
6. 6Step 6: Demould when done.
7. 7Step 7: Serve hot with chutney, sambhar, or molagapudi (or a combo too!).