Back to 20 servings Batter 1 cup whole urad dal (skinned black gram), washed until the water runs clear 3 cups idli rice (or parboiled rice), washed until the water runs clear 2 tablespoons thick poha (flattened rice), optional, for softer idlis 0.5 teaspoon fenugreek seeds (methi), optional 1.5 teaspoons non-iodized salt (rock or sea salt), adjust to taste cold water, for grinding and adjusting consistency Steaming oil, for greasing the idli moulds
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1 Step 1: Rinse the urad dal with the fenugreek seeds until the water runs clear, cover with plenty of water, and soak for 4 to 6 hours.2 Step 2: Rinse the idli rice and poha until the water runs mostly clear, then soak them together in plenty of water for 4 to 6 hours.3 Step 3: Drain the dal and grind it with cold water, a little at a time, until very light, fluffy and smooth. Keep the batter cool so it does not heat up.4 Step 4: Drain the rice and poha and grind to a slightly grainy, semolina-like paste with just enough water to keep it smooth but not runny.5 Step 5: Pour the two batters into a big, deep bowl. Use clean hands to beat and fold them together for 1 to 2 minutes so air gets worked in, then stir in the salt with a gentle folding motion.6 Step 6: Cover loosely and ferment in a warm place at about 28 to 32°C (82 to 90°F) for 8 to 12 hours, until the batter doubles, looks bubbly and airy, and has a mild sour aroma. Longer in cold weather.7 Step 7: Bring water to a rolling boil in the idli steamer or pot. Grease the idli moulds lightly with oil.8 Step 8: Gently stir the fermented batter once or twice, adding 1 to 2 tablespoons of water if too thick; it should be thick but pourable. Fill each mould about 80 percent full.9 Step 9: Place the moulds in the steamer, cover, and steam on medium-high heat for 10 to 12 minutes without opening the lid for the first 8 minutes.10 Step 10: Check with a wet toothpick or knife inserted into the centre; it should come out clean. The tops should look set and spring back when touched.11 Step 11: Turn off the heat and rest the idlis, covered, for 2 to 3 minutes until the tops are no longer wet.12 Step 12: Loosen the edges with a wet spoon and lift the idlis out. Serve hot with chutney or sambar.getsaucepan.com/r/a7907ac8-7678-5ee7-a258-b9fc99e78881
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