Tamil Nadu Idli Soft Steamed Fermented Rice Lentil Classic

Method

1. 1

   Wash rice and urad dal separately. Soak separately for 6 to 8 hours.

2. 2

   Grind urad dal with minimal cold water first until completely smooth and very fluffy — the urad dal should increase in volume. Transfer to a large bowl.

3. 3

   Grind rice with cooked rice (if using) and minimal water to a slightly coarse, grainy smooth batter.

4. 4

   Combine both batters. The consistency should be like thick cream — not too thick, not too runny.

5. 5

   Add salt. Mix with your hand — the body warmth helps initiate fermentation.

6. 6

   Cover. Ferment at room temperature for 8 to 12 hours until the batter has risen, is bubbly and smells pleasantly sour.

7. 7

   Set up an idli steamer with boiling water. Grease the idli moulds.

8. 8

   Pour batter to fill each mould 3/4 full.

9. 9

   Steam on medium for 10 to 12 minutes until a skewer inserted comes out clean.

10. 10

    Rest 2 minutes. Unmould with a wet spoon.