Soft Idli

Steps

1. 1.

   1.

   Soak Rice And Dal** Rinse idli rice until the water runs clearer. Soak in 300 ml water for 4 to 6 hours. Rinse urad dal and fenugreek. Soak both together in 200 ml water for 4 to 6 hours. Soft grains grind better and ferment cleaner.

2. 2.

   Grind The Urad Dal

   Drain the dal and fenugreek. Grind with a little cold water until the batter is smooth, light, and fluffy. It should look pale and feel aerated when you rub a bit between your fingers. Scoop into a large bowl.

3. 3.

   Grind The Rice

   Drain the rice. Grind with just enough cold water to a slightly coarse, pourable paste. Not as silky as the dal. Mix this into the urad batter. Stir with your hand or a spoon for 2 to 3 minutes so air gets in. Add salt. Batter should be thick but spoonable, like soft yogurt.

4. 4.

   Ferment Overnight

   Cover the bowl. Leave in a warm spot 8 to 12 hours until the batter rises, looks bubbly, and smells mildly sour. In cold weather, place the bowl in a turned-off oven with the light on, or stir in a pinch of baking soda just before steaming. Do not overmix after it rises or you lose the air.

5. 5.

   Steam Soft Idli

   Grease idli molds lightly with oil. Gently stir the fermented batter once. Fill each mold about three-quarters full. Steam over medium heat 10 to 12 minutes. A toothpick should come out clean. Rest 1 minute, then unmold with a wet spoon.

6. 6.

   Serve Hot

   Soft idli tastes best straight from the steamer. Plate with sambar and coconut chutney. Leftovers firm up as they cool. A quick re-steam brings them back.