Idli

Instructions

1. 1

   Soak rice, urad dal, and fenugreek seeds separately in water for 6 hours.

2. 2

   Drain and grind each into a smooth batter, then combine in a large bowl.

3. 3

   Cover and let the batter ferment overnight in a warm place until doubled in volume.

4. 4

   Add salt to the fermented batter and mix well.

5. 5

   Grease idli molds lightly with oil.

6. 6

   Pour batter into the greased molds, filling each about three-quarters full.

7. 7

   Steam for 10-12 minutes until a toothpick inserted comes out clean.

8. 8

   Let cool slightly before removing from molds.