Preparation Time: 10-12 hours
Rinse the idli rice 2-3 times in water. Soak the rice in enough water for at least 4-6 hours. Rinse the urad dal and fenugreek seeds together. Soak them in water for 4-6 hours (or overnight).
Drain the water from the urad dal and fenugreek seeds. Grind the dal in a wet grinder or a high-powered blender with a little water (as needed) to make a smooth, fluffy batter. The batter should be light and frothy. Transfer the ground dal batter into a large mixing bowl. Drain the soaked rice and grind it with some water to make a slightly coarse batter (it should have a slight grainy texture, not as smooth as the dal). Combine the ground rice batter with the urad dal batter in the same large bowl.
Mix both batters thoroughly. The consistency should be thick but flowing (not runny). Add salt (you can also add it after fermentation). Cover the bowl with a lid and let the batter ferment in a warm place for 8-12 hours (or overnight) until it doubles in volume. The time for fermentation depends on the climate (faster in warm temperatures). Place the idli stand in a steamer or pressure cooker (without the weight/whistle). Steam the idlis for 10-15 minutes on medium heat. To check if they’re done, insert a toothpick or knife into one idli; it should come out clean.
Serve idlis hot with coconut chutney, tomato chutney, and sambar. You can also drizzle them with ghee or butter.
