Soft and Fluffy Idli Delight

Ingredients

• 2 cups (400g) parboiled rice 2 cups (400g) parboiled rice
• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed for grinding Water, as needed for grinding
• Oil, for greasing Oil, for greasing

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the parboiled rice, urad dal, and fenugreek seeds separately.
2. 2.
   Soak the rice and fenugreek seeds together in water for 4-5 hours.
3. 3.
   Soak the urad dal in water for 4-5 hours.
4. 4.
   Drain the water from the rice and grind it to a smooth batter using a blender or wet grinder. Add water as needed.
5. 5.
   Transfer the rice batter to a large bowl.
6. 6.
   Drain the water from the urad dal and grind it to a smooth and fluffy batter. Add water as needed.
7. 7.
   Mix the urad dal batter with the rice batter.
8. 8.
   Add salt to the batter and mix well.
9. 9.
   Cover the bowl with a clean cloth and let the batter ferment in a warm place for 8-10 hours or overnight.
10. 10.
    After fermentation, the batter will rise and become airy.
11. 11.
    Grease the idli molds with oil.
12. 12.
    Pour the batter into the molds, filling them about 3/4th full.
13. 13.
    Steam the idlis in a steamer for 10-12 minutes or until a toothpick inserted comes out clean.
14. 14.
    Remove the idlis from the molds and serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Parboiled rice — Ensure that the rice is rinsed well before soaking to remove any impurities. The parboiled rice gives the idlis a soft and fluffy texture.
• Urad dal — Soaking the urad dal for the recommended time is crucial for achieving a fluffy batter. Grinding it to a smooth consistency is important for the idlis' texture.

Tips & Tricks

• Use a wet grinder for grinding the rice and dal to achieve the best texture.
• Ferment the batter in a warm place, such as near a window or in an oven with the light on, to aid in the fermentation process.
• To check if the idlis are cooked, insert a toothpick into the center. If it comes out clean, they are ready.
• For softer idlis, add a handful of cooked rice or poha (flattened rice) while grinding the batter.
• Leftover idlis can be refrigerated and used the next day by steaming them again or pan-frying them for a crispy texture.

Serving advice

Serve the Soft and Fluffy Idlis hot with coconut chutney, sambar, and a side of tomato or mint chutney. They are best enjoyed fresh and steaming.

Presentation advice

Arrange the idlis on a plate in a neat stack or in a traditional idli stand. Garnish with a sprinkle of chopped coriander leaves for a pop of color.