Soft Steamed Idli

Instructions

1. Wash and soak rice in water for 4-5 hours.
2. Wash and soak urad dal with fenugreek seeds separately for 4-5 hours.
3. Grind urad dal first until fluffy and smooth. Transfer to a large bowl.
4. Grind rice to a slightly coarse paste. Add to the dal.
5. Mix well with hands, adding salt. The batter should be thick but pourable.
6. Cover and let ferment overnight (8-12 hours) in a warm place.
7. Next morning, gently stir the fermented batter. Add water if too thick.
8. Grease idli molds and pour batter into each cavity.
9. Steam for 10-12 minutes until a toothpick comes out clean.
10. Let cool for a minute, then unmold and serve with sambar and chutney.