Soft Idli

Ingredients

• 2 cups idli rice
• 1 cup urad dal
• 1/2 tsp fenugreek seeds
• Salt
• Oil for greasing

Method

1. Soak the rice separately from the urad dal and fenugreek seeds for 5-6 hours (they grind differently, so keeping them separate gives a better final texture). Grind the dal-fenugreek mix first into a smooth, thick, fluffy paste using minimal water, then grind the rice into a slightly coarse, grainy batter — a little texture from the rice is what gives idli its classic bite.
2. Combine both batters in a large bowl (leave plenty of room, it will rise), add salt, and mix thoroughly with your hand for a minute — this helps it ferment more evenly. Cover and let it sit somewhere warm overnight, or 8-10 hours, until it has visibly doubled in size and looks light, airy and slightly bubbly on top.
3. Gently fold the fermented batter once with a spoon (don't overmix, or you'll knock the air out). Grease the idli moulds well with oil and fill each cavity about three-quarters full — they'll rise further as they steam.
4. Bring water to a boil in an idli steamer or a large pot with a rack. Place the moulds in, cover, and steam on medium heat for 10-12 minutes. Test with a toothpick or knife inserted into the centre — it should come out clean and dry.
5. Let the idlis rest for 2 minutes before unmoulding — this brief rest keeps them from sticking or tearing. Run a wet spoon around the edges to release them, and serve hot with sambar and coconut chutney.