Idli recipe

 Here's a recipe for making delicious Idlis:

Yields: 15-20 Idlis

Prep time: 30 minutes

Soaking time: 4-6 hours

Fermentation time: 8-12 hours

Cook time: 12-15 minutes

Ingredients:

 * 1 cup raw rice (like sona masoori or idli rice)

 * 1/2 cup urad dal (split black gram)

 * 1 tablespoon chana dal (split Bengal gram)

 * 1 teaspoon fenugreek seeds (methi)

 * 1/4 cup poha (flattened rice)

 * 1/2 teaspoon salt

 * Water for soaking and grinding

Instructions:

1. Soaking and Grinding:

 * Wash and soak: Wash the rice, urad dal, chana dal, fenugreek seeds, and poha separately in water for 4-6 hours.

 * Grind separately: Grind the urad dal, chana dal, fenugreek seeds, and poha together into a smooth batter, adding water gradually.

 * Grind rice: Grind the rice separately into a slightly coarser batter.

 * Combine: Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.

2. Fermentation:

 * Ferment: Cover the batter loosely with a lid or a clean cloth and let it ferment at room temperature for 8-12 hours, or until it becomes frothy and slightly bubbly.

3. Making the Idlis:

 * Grease the molds: Grease the idli moulds with oil.

 * Fill the molds: Fill the greased moulds with the fermented batter.

 * Steam: Place the idli moulds in a steamer and steam for 12-15 minutes, or until the idlis are cooked through. You can check for doneness by inserting a skewer into the center of an idli. If it comes out clean, the idlis are cooked.

 * Remove and serve: Remove the idlis from the moulds and serve hot with sambar, chutney, or your favorite accompaniments.

Tips:

 * For a crispier idli, use a combination of rice and idli rice.

 * Adjust the water consistency of the batter to achieve the desired thickness.

 * You can add a pinch of asafoetida (hing) to the batter for extra flavor.

 * For a healthier option, use whole wheat flour instead of rice.

 * Serve with your favorite fillings like potato masala, paneer, or vegetables.

Enjoy your delicious homemade Idlis!