Vegan CKD Rice Idli Plain

1. 1
   prep

   Wash and soak the rice and dal separately.

   1.Wash idli rice in 3-4 changes of water until water runs clear.

   2.In a separate bowl, wash urad dal and fenugreek seeds together thoroughly.

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

   4.Soak dal and fenugreek mix in enough water to cover by 2 inches for 4 hours.

   TIPSoaking softens the grains, making grinding easier and aiding fermentation.
2. 2
   mix · ~15 min

   Grind the urad dal into a smooth, fluffy batter.

   1.Drain the soaked dal, reserving the soaking water.

   2.In a wet grinder or blender, add the dal and grind using minimal reserved water.

   3.Grind until the batter is light, fluffy, and smooth, about 10-15 minutes.

   4.Scrape down the sides occasionally. The batter should be thick and ribbon-like.

   TIPA well-ground urad dal batter is the secret to soft idlis. It should double in volume.
3. 3
   mix · ~10 min

   Grind the rice to a slightly coarse paste.

   1.Drain the soaked rice.

   2.Add to the grinder and grind with reserved water or fresh water.

   3.Aim for a slightly gritty, semolina-like texture, not completely smooth.

   4.The rice batter should be thick but pourable.

   TIPA slightly coarse rice batter gives the idlis their characteristic soft texture.
4. 4
   mix · ~4 min

   Combine batters and mix well.

   1.Pour the urad dal batter into a large mixing bowl.

   2.Add the ground rice batter to the same bowl.

   3.Using your clean hand, mix both batters vigorously for 3-4 minutes.

   4.The warmth of your hand helps start the fermentation process. The batter should be well-combined and drop slowly from a spoon.

   TIPVigorous mixing incorporates air, which is crucial for a light batter.
5. 5
   rest · ~600 min

   Ferment the batter overnight.

   Cover the bowl with a lid or cloth. Place in a warm spot or an oven with the light on. Let it ferment for 8-10 hours or overnight, until the batter has doubled in volume and appears frothy.

   TIPA perfectly fermented batter will look bubbly and have a pleasant, slightly sour aroma. If it's cold, fermentation will take longer.
6. 6
   prep · ~2 min

   Prepare the steamer and pour the batter.

   1.Gently stir the fermented batter once; do not over-mix or deflate.

   2.Lightly grease the idli molds with a few drops of oil.

   3.Pour a ladleful of batter into each mold, filling them three-quarters full.

   TIPDo not over-stir or you'll lose the trapped air. A gentle fold is enough.
7. 7
   steam · ~11 min

   Steam the idlis for 10-12 minutes.

   Place the filled idli stand in a preheated steamer or pressure cooker (without the weight). Steam on medium-high heat for 10-12 minutes. To check, insert a toothpick; if it comes out clean, the idlis are done.

   TIPKeep the water simmering steadily. A sudden burst of steam can make the idlis dense.
8. 8
   rest · ~3 min

   Rest the idlis before unmolding.

   Turn off the heat and let the idlis sit in the steamer for 2-3 minutes. This helps them firm up slightly and release cleanly from the mold.

   TIPUse a wet spoon or small spatula to gently scoop out the idlis without breaking them.
9. 9
   serve

   Serve the soft rice idlis warm.

   Arrange the idlis on a plate and serve immediately while warm. Pair with a low-sodium coconut chutney or a drizzle of virgin coconut oil for a kidney-friendly meal.

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