Idly: A South Indian Staple

Idly is a popular South Indian dish made from fermented rice and lentils. It’s known for its soft, fluffy texture and mild flavor. Idly is often served with sambar (a vegetable stew) and coconut chutney.

Ingredients:

• 1 cup rice (idli rice or sona masuri)
• 1/2 cup urad dal (husked black gram)
• 1/4 teaspoon fenugreek seeds
• 1/4 cup water
• Salt to taste

Instructions:

1. Soak the ingredients: Rinse the rice and urad dal. Combine them in a container with fenugreek seeds and water. Soak for 4-5 hours, or overnight.
2. Grind into batter: Drain the excess water and grind the soaked ingredients into a smooth batter. You can use a wet grinder or a blender.
3. Ferment: Pour the batter into a greased container and cover it with a wet cloth. Let it ferment in a warm place for 8-10 hours, or until it becomes frothy and has a slightly sour smell.
4. Steam the idlis: Grease the idli molds with oil or ghee. Pour the fermented batter into the molds, filling them to about three-fourths full. Place the idli steamer on a stovetop and steam for 10-15 minutes, or until the idlis are cooked and firm to the touch.
5. Serve: Serve the hot idlis with sambar and coconut chutney.

Tips:

• For a fluffier texture, use a combination of idli rice and sona masuri rice.
• You can add a little grated coconut to the batter for a richer flavor.

For a healthier option, use whole urad dal instead of husked black gram.

Would you like to know how to make sambar or coconut chutney?