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Idli is a soft, steamed South Indian rice cake made from fermented batter, naturally light and probiotic. This healthy vegetarian breakfast is low in calories, easy to digest, and a family morning staple.
Rinse 1.5 cups parboiled rice and 0.5 cups split urad dal separately in cool water until the water runs clear.
Soak the rice and the dal (with fenugreek seeds) separately in plenty of water for at least 6 hours or overnight at room temperature.
Drain and grind the urad dal and fenugreek together with a little water to a fluffy, light batter, then grind the rice to a slightly coarse, thick paste, adding water as needed.
Mix both batters in a large bowl, cover loosely, and ferment in a warm spot for 8-12 hours, until the batter is doubled and bubbly.
Gently add 0.75 tsp salt to the fermented batter, then ladle into lightly oiled idli molds; steam over medium-high heat for 10-12 minutes, until a toothpick comes out clean.
Let idlis rest for 2 minutes before unmolding; serve hot with sambar or coconut chutney.
