Ingredients
Scale
For the Batter:
- 2 cups idli rice (or parboiled rice)
- 1 cup urad dal (split black gram)
- ½ teaspoon fenugreek seeds (methi)
- Salt to taste
For Tempering:
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1-inch ginger (finely chopped)
- 2-3 green chilies (optional)
- A handful of curry leaves
- 2 tablespoons cashews (optional)
- A pinch of asafoetida (hing)
Instructions
Step 1: Soak the Rice and Dal
- Wash the rice and urad dal separately.
- Soak them in water for 4-6 hours (add fenugreek seeds to the urad dal).
Step 2: Grind the Batter
- Drain the water and grind the urad dal into a smooth, fluffy batter.
- Grind the rice into a slightly coarse paste.
- Mix both batters, add salt, and let them ferment overnight (or 8-10 hours).
Step 3: Prepare the Tempering
- Heat ghee in a pan, add mustard seeds, and let them splutter.
- Add cumin, black pepper, ginger, green chilies, curry leaves, cashews, and asafoetida. Sauté for a minute.
- Mix this tempering into the fermented batter.
Step 4: Steam the Idlis
- Grease idli molds with ghee.
- Pour the batter into each mold and steam for 10-12 minutes.
- Let them cool for a minute before removing.
- Serve hot with coconut chutney or sambar!