Idli (इडली) — South Indian Steamed Rice and Lentil Cakes

• 300 gidli rice (parboiled short-grain rice) (rinsed well)
• 120 gurad dal (split black gram, skinned) (rinsed well)
• 3 gfenugreek seeds (about 1 tsp)
• 420 mlwater (use 300 ml for grinding plus 120 ml to adjust consistency)
• 10 gfine sea salt (about 1 3/4 tsp)
• 10 mlneutral oil (about 2 tsp)

Instructions

1. 1

   Rinse the idli rice in several changes of water until the water runs mostly clear, then drain. Rinse the urad dal and fenugreek seeds together until the water is clear, then drain them well.

2. 2

   Soak the rice in 900 ml water for 6 hours at room temperature, keeping it fully submerged. Soak the urad dal and fenugreek seeds in 600 ml water for 6 hours as well, then drain both bowls thoroughly.

3. 3

   Grind the drained urad dal and fenugreek first, adding about 180 ml of the measured water gradually, until the batter becomes very smooth and fluffy. This should look aerated and slightly increased in volume, which helps idli rise during steaming.

4. 4

   Grind the drained rice next, adding about 120 ml of the measured water gradually, until it becomes a fine, slightly gritty paste (not completely silky). The rice batter should be thick but pourable, similar to a loose pancake batter.

5. 5

   Combine the urad batter and rice batter in a large bowl, then add the salt. Mix vigorously by hand for 2 minutes to incorporate air, then add up to 120 ml additional water to reach a thick ribbon-like consistency.

6. 6

   Cover the bowl (do not seal airtight) and ferment in a warm spot at 28–32°C for 10–12 hours, until the batter has risen noticeably and smells mildly tangy. If your kitchen is cool, place the bowl in an oven with the light on to maintain gentle warmth.

7. 7

   After fermentation, gently fold the batter once or twice to even out the bubbles without deflating it completely. The batter should fall from a spoon in a thick ribbon; if it is too thick, add 15–30 ml water and mix for 10 seconds.

8. 8

   Prepare a steamer by bringing 1.5–2 liters of water to a steady boil in the base. Lightly grease the idli molds with the measured oil so the cakes release cleanly after steaming.

9. 9

   Fill each idli mold with 55–60 ml batter, leaving a little headspace for expansion. Tap the tray gently once to level the batter, then place it into the steamer.

10. 10

    Steam covered over medium-high heat for 10–12 minutes, keeping the steam strong and consistent. The idli are done when a toothpick inserted in the center comes out clean and the tops look set and matte.

11. 11

    Turn off the heat and rest the tray for 2 minutes before unmolding, which prevents tearing. Use a thin spoon to loosen the edges and lift the idli out while they are still warm and springy.