Idli

Ingredients 

• 1 cup parboiled rice (ukda chawal), soaked for 8-10 hours and drained
•  ½ cup split black gram skinless (dhuli urad dal), soaked for 8-10 hours with ½ tsp fenugreek seeds (
• Salt to taste 
• Sesame oil (til oil) for greasing 
• Coconut chutney to serve 
• Sambhar to serve 

Method

1. Put parboiled rice in a blender jar, add ½ cup water and blend to a smooth paste. Transfer into a large bowl.
2. Put the split skinless black gram and fenugreek seeds in the blender jar, add ½ cup water and blend till smooth. Transfer this into the same bowl. Mix well, cover and keep the bowl in a warm place to ferment for 8-10 hours.
3. Add salt to the fermented mixture and mix well.
4. Heat sufficient water in a steamer. Lightly grease each dent in the idli mould with sesame oil.
5. Pour a portion of the batter into each dent till ¾ full and tap lightly to level the top.
6. Keep the mould in the steamer, cover and steam for 10-15 minutes. Take them off the heat.
7. Transfer the idlis onto serving plates and serve hot with coconut chutney and sambhar.