• 2 Cups of Rice
  • 1 Cup urad dal
  • 1 Teaspoon ENO or 1/2 teaspoon cooking soda
  • 2 Teaspoon salt or (To Taste)
  • Water
  1. Wash rice and urad dal separately 2-3 times. Then, Soak them in water for 6-8 hours. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.
  2. Grind the rice to a coarse paste (add water as needed). Then, mix both the pastes in a large bowl and whisk them well, ensuring the consistency is thick.
  3. Now, the Idli batter needs to be well-fermented. This step is crucial for soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt and Eno to it and whisk to mix it well.
  4. Grease the Idli stand with oil, take a full spoon of batter, and fill the Idli mould. Add 1 cup of water to the Idli steamer and let it boil. Put the Idli stand inside and close the lid. Let the steam build for 15-18 minutes before turning off the stove.
  5. If you are using a cooker, use it without a whistle and steam it for 15 -18 minutes and then switch the stove off. In both cases, wait till the steam is released before you take the Idli to stand out. Wait for another 5 minutes, and then use a sharp knife/spoon to scoop the Idli out. Serve warm with coconut chutney.