Idli

Method

Soak urad dal, rice, and fenugreek seeds in separate bowls of water for 4-6 hours until soft. Drain thoroughly and grind urad dal to a smooth, airy paste using a stone grinder or food processor with minimal water, whisking in air to achieve a light, fluffy consistency. Separately grind the rice and fenugreek to a fine paste. Combine both pastes with salt and mix well, then allow the batter to ferment at room temperature for 8-12 hours until it doubles in volume and develops a spongy texture. Heat water in an idli steamer or pot fitted with a stand, then fill lightly oiled idli moulds three-quarters full with fermented batter. Steam for 8-10 minutes until cooked through and a skewer comes out clean. Cool slightly before turning out onto a plate and serve warm with coconut chutney and sambar.