Recipe for making idlis at home

Ingredients:

1 cup parboiled rice (idli rice) or regular rice
1/4 cup whole black gram (urad dal)
1/2 teaspoon fenugreek seeds (methi seeds) (optional)
Water (for soaking and grinding)
Salt (to taste)
Oil or ghee (for greasing idli molds)
Instructions:

Washing and Soaking:

Rinse the rice and urad dal separately under cold water until the water runs clear.In
two separate bowls, soak the rice and urad dal along with fenugreek seeds (if using) in enough water.The rice and dal should soak for at least 4-6 hours, or preferably overnight.Soaking makes them easier to grind and ferment.Grinding the Batter
:

After soaking, drain the water from both the rice and urad dal. Start by grinding
the urad dal first. Use a wet grinder or a high-speed blender for best results. Add a little water at a time and grind until the dal becomes smooth. and fluffy .

Cover the bowl with a lid or a clean cloth and let the batter ferment in a warm place for about 8-12 hours or until it doubles in volume
.

After fermentation, the batter should be light and frothy. Gently mix the batter without deflating it.
Grease the idli molds with oil or ghee to prevent sticking.
Pour the batter into the molds, filling each mold about 3/4th full
.

Once the idlis are cooked, remove them from the molds using a spoon or a wet spatula.
Serve the hot and fluffy idlis with coconut chutney, sambar (lentil stew), or any other side dish of your choice
. hot. You can also store any leftover batter in the refrigerator for a couple of days and make more idlis as needed.