Step-by-Step Instructions

1. 1.Wash and Soak Rice

   Wash the rice thoroughly. Add enough water to cover the rice and let it soak for 6-7 hours.

2. 2.Wash and Soak Urad Dal

   Wash the urad dal thoroughly. Add enough water to cover the dal and let it soak for 6-7 hours, similar to the rice.

3. 3.Grind Rice into Paste

   After soaking, drain the water from the rice and grind it into a smooth paste. Add a little water if necessary to achieve a thick, smooth consistency.

4. 4.Grind Dal into Paste

   Similarly, drain the water from the urad dal and grind it into a smooth paste. The dal paste should be light and fluffy.

5. 5.Mix Rice and Dal Pastes

   Combine the rice paste and dal paste in a large bowl. Mix them together thoroughly until well incorporated.

6. 6.Add Salt and Baking Soda

   Add salt and baking soda to the mixed batter. Stir well to ensure they are evenly distributed.

7. 7.Adjust Consistency and Ferment

   Add a little water to the batter and mix to achieve a desired consistency (not too thick, not too runny). Cover the bowl and let the batter ferment overnight (10-12 hours) in a warm place.

8. 8.Grease Idli Molds

   Before steaming, grease the idli molds with oil to prevent the idlis from sticking.

9. 9.Prepare Steamer

   Pour water into the idli steamer and place it on the gas stove. Bring the water to a boil.

10. 10.Pour Batter into Molds

    Once the water in the steamer is boiling, pour the fermented idli batter into each greased mold, filling them about three-quarters full.

11. 11.Steam Idlis

    Carefully place the filled idli molds into the steamer. Cover with a lid and steam for approximately 10-15 minutes on medium-high heat. Check for doneness by inserting a knife or toothpick; if it comes out clean, the idlis are ready.

12. 12.Remove and Serve

    Once cooked, turn off the gas and carefully remove the idli molds. Using a spoon or knife, gently loosen the edges and remove the idlis from the molds. Serve hot with chutney and sambar.