Soft Steamed Idli

Ingredients

• 2 cups idli rice or parboiled rice, washed
• ½ cup whole urad dal (split, skinless), washed
• 1 tsp fenugreek seeds (methi dana)
• ¼ cup thick poha (flattened rice), rinsed
• 1½ tsp fine salt, or to taste
• 1 tbsp oil, for greasing the moulds
• 1 cup cold water, plus more as needed for grinding

Instructions

1. Soak the rice in a large bowl with plenty of water. In a second bowl, soak the urad dal, fenugreek seeds and poha together in water. Leave both for 5 hours.
2. Drain the dal mixture and blend it with about 1/2 cup of cold water until very smooth, light and fluffy, stopping to scrape down the sides. Add a little more water only if the blades stall. Pour into a large bowl.
3. Drain the rice and blend it with about 1/2 cup of cold water into a fine, slightly grainy batter that feels like fine semolina between your fingers. Add it to the dal batter.
4. Add the salt and mix well with clean hands for 2 minutes. The warmth of your hands helps fermentation. The batter should be thick and fall from a spoon in a ribbon.
5. Cover loosely and leave in a warm place for 8 to 10 hours, or overnight, until the batter has doubled, smells pleasantly sour and is full of bubbles. In cold weather, keep it in a switched-off oven with the light on.
6. Pour 2 to 3 cm of water into the steamer pot and bring to a boil. Lightly grease the idli moulds with oil.
7. Stir the risen batter gently once; do not beat out the air. Spoon it into the moulds until about three-quarters full.
8. Place the stand in the pot, cover and steam over medium-high heat for 12 minutes. The idlis are done when a toothpick inserted in the centre comes out clean and the tops look set and dry.
9. Turn off the heat and rest the stand for 3 minutes. Dip a spoon in water and loosen each idli from the mould. Serve hot.

Tips

• Use cold water for grinding so the batter does not heat up and lose its ability to ferment well.
• Do not over-fill the moulds; the batter expands as it steams.
• If your kitchen is cold, ferment the batter in a covered pot inside the oven with only the light on.
• Use non-iodised salt if you can, and add it before fermenting for even flavour.