Soft Steamed Idli

1. 1
   prep

   Soak the rice and dal separately.

   1.Wash idli rice in 2-3 changes of water until water runs clear.

   2.Wash urad dal and fenugreek seeds together until water runs clear.

   3.Soak rice in enough water to cover by 2 inches for 4 hours.

   4.Soak urad dal with fenugreek seeds in separate bowl, also for 4 hours.

   TIPSoaking softens the grains and gives a fluffier batter. Don't skimp on soaking time.
2. 2
   prep · ~15 min

   Grind the urad dal into a smooth batter.

   1.Drain the soaked urad dal and fenugreek seeds, reserving the soaking water.

   2.Add dal to wet grinder or blender with about 0.5 cup reserved water.

   3.Grind to a smooth, fluffy, airy batter, adding water a splash at a time as needed. This takes 10-15 minutes.

   4.The batter should be thick yet spreadable and light — drop a small ball in water; it should float.

   TIPA wet grinder gives the best texture. If using a blender, grind in short bursts to avoid overheating. The floating test is the best indicator of a well-aerated dal batter.
3. 3
   prep · ~10 min

   Grind the rice into a slightly coarse batter.

   1.Drain soaked rice, reserving the water.

   2.Add rice to the grinder or blender with about 0.75 cup reserved water.

   3.Grind to a slightly coarse paste — it should feel like fine semolina or cream of wheat, not perfectly smooth like the dal batter.

   4.Pour this rice batter into the dal batter bowl.

   TIPSlightly coarse rice batter gives idlis their signature soft bite. Don't over-grind into a paste.
4. 4
   mix · ~480 min

   Combine batters and ferment overnight.

   1.Add the pinch of salt to the combined batter.

   2.Mix well with your clean hand for 2-3 minutes — the warmth from your hand helps start fermentation.

   3.Cover the bowl loosely with a lid or cloth. Do not seal airtight.

   4.Place in a warm, draft-free spot (inside an oven with just the light on is ideal).

   5.Let ferment for 8-10 hours or overnight until the batter has doubled in volume and smells pleasantly tangy.

   TIPFermentation is temperature-dependent. In cold weather, place the bowl in a larger container of warm water or near a pilot light. A well-fermented batter is light, bubbly, and airy — that's the secret to soft idlis.
5. 5
   prep

   Prepare the idli steamer.

   1.Pour about 2 cups of water into the base of the idli steamer and set on high heat to boil.

   2.Lightly grease the idli moulds with a few drops of oil — just enough to coat.

   3.Gently stir the fermented batter. Do not beat or deflate; just fold to even out any separation.

   4.Spoon batter into greased moulds, filling each about 3/4 full to allow room to rise.

   TIPDon't overmix the fermented batter — you'll lose all those precious air bubbles. Gentle folding keeps them light.
6. 6
   steam · ~12 min

   Steam the idlis until fluffy and cooked through.

   1.Place the idli stand carefully into the steamer once water is at a full rolling boil.

   2.Cover with the lid and steam on medium-high heat for 10-12 minutes.

   3.Do not open the lid during steaming.

   4.After 10 minutes, turn off heat and let them rest for 30 seconds, then uncover.

   TIPHigh steam is crucial. The idlis should be on a rolling boil's steam, not a gentle simmer. Pierce the center with a toothpick — it should come out clean.
7. 7
   rest · ~2 min

   Cool slightly and unmould.

   1.Remove the idli stand from the steamer and let it rest for 1-2 minutes.

   2.Dip a spoon in cold water and gently slide it along the edges to unmould each idli.

   3.Transfer to a warm casserole or serving plate lined with a damp cloth to keep them from drying out.

   TIPA brief rest helps the idlis firm up and unmould cleanly. Damp cloth prevents the skin from drying out.
8. 8
   serve

   Serve the soft idlis warm with accompaniments.

   Arrange 3 idlis per serving. Serve immediately with fresh coconut chutney and a bowl of hot sambar. Idlis are best eaten within 30 minutes of steaming; they lose their softness as they cool.

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