Idlis are a type of soft and fluffy rice cake popular in South India. Here is a recipe for making them:
Ingredients:
1 cup idli rice
1 cup urad dal (split black lentils)
1/4 teaspoon fenugreek seeds
Salt, to taste
Instructions:
Rinse the rice and dal and soak them in separate bowls with enough water to cover them by at least 2 inches. Add the fenugreek seeds to the bowl with the dal. Soak the rice and dal for at least 6-8 hours or overnight.
Drain the rice and dal and transfer them to a blender. Add a little water to the blender and blend the rice and dal until they are smooth and creamy. The consistency should be thick but pourable.
Transfer the mixture to a large bowl and add a pinch of salt. Cover the bowl and set it aside to ferment for at least 6-8 hours or overnight.
When the mixture is fermented, it will have increased in volume and will have a spongy texture.
Heat a steamer or idli cooker over medium heat. Grease the idli molds with oil or cooking spray.
Pour the idli mixture into the molds, filling them about three-fourths full.
Place the molds in the steamer or idli cooker and steam the idlis for about 10-15 minutes or until they are cooked and firm to the touch.
Remove the idlis from the steamer or idli cooker and let them cool for a few minutes before serving. Serve the idlis hot, with chutney or sambar on the side if desired. Enjoy!
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