Namaste Idli Indulgence

Idlis are a classic South Indian breakfast dish made from fermented rice and lentil batter. They're soft, fluffy, and slightly tangy, and they can be served with a variety of accompaniments, such as sambar, chutney, or podi. This recipe is for a basic idli batter that can be used to make idlis in a traditional idli steamer or in a pressure cooker.

Idlis are said to have originated in the state of Tamil Nadu, India, over 1,000 years ago. The earliest idlis were made from a batter of fermented rice and black lentils, and they were cooked in a clay pot over a fire. Over the centuries, idlis have become a popular breakfast dish throughout South India, and they can now be found in restaurants and homes all over the world. Idlis are a healthy and nutritious breakfast option, and they're a great way to start your day.

Prep time: 15 | Cook time: 12 | Serves: 6

Ingredients

• 1 cup urad dal
• 2 cups idli rice
• 1 teaspoon methi seeds
• Water, for soaking and grinding
• Salt, to taste
• Oil, for greasing the idli plates

Instructions

1. Rinse the urad dal and idli rice multiple times until water runs clear.
2. Soak them in separate bowls with enough water to cover, for at least 4 hours.
3. Drain the dal and rice and grind them separately, adding enough water to form a smooth batter of dropping consistency.
4. Transfer the dal batter to a larger container and add the idli batter to it.
5. Add the methi seeds, salt, and mix well.
6. Cover the batter and let it ferment for 8-10 hours, or overnight.
7. Grease the idli plates with oil.
8. Pour batter into each mold and steam for 10-12 minutes, or until the idlis are cooked through.

Why It Works

• Soaking the rice and lentils overnight helps to break down the starches and proteins, which makes the batter smoother and more digestible.
• Fermenting the batter for 8-10 hours helps to develop the idlis' characteristic sour flavor and fluffy texture.
• Greasing the idli plates prevents the idlis from sticking and makes them easier to remove.