Step-by-Step Instructions

1. 1.Soak Lentils and Rice

   Combine 1 cup rice, 1 tsp fenugreek seeds, 2 cups yellow moong dal, 1 cup urad dal, and 1 cup green moong dal in a bowl. Soak them for 3-4 hours.

2. 2.Wash Soaked Ingredients

   After soaking, wash the lentils and rice thoroughly 4-5 times until the water runs clear.

3. 3.Grind the Batter

   Transfer the soaked and washed lentils and rice to a blender. Add water up to the level of the lentils and salt to taste. Grind in two batches for less than 2 minutes each until a thick, smooth batter is formed. The batter should be thick to ensure soft and fluffy idlis.

4. 4.Ferment the Batter

   Pour the ground batter into a steel bowl. Place the bowl in a warm place for fermentation, such as an oven with the light on, an Instant Pot on yogurt mode, or a warm kitchen counter if you live in a warm climate. Ferment overnight (typically 8-12 hours) until the batter doubles in volume and becomes airy.

5. 5.Prepare Idli Plates

   Take the idli plates (bought from an Indian store, as shown). Grease each idli mold with a few drops of oil or ghee using your finger or a brush. This prevents sticking and helps the idlis come out clean.

6. 6.Fill Idli Molds

   Spoon approximately two tablespoons of the fermented batter into each greased idli mold. Do not overfill, as the idlis will expand during steaming.

7. 7.Steam the Idlis

   Stack the filled idli plates in an idli steamer or Instant Pot. Steam for 10 minutes in an Instant Pot on steam mode or 12 minutes in an oven. If using a pressure cooker, steam for 12 minutes without the whistle.

8. 8.Remove and Serve

   Once steamed, turn off the heat and let the idlis rest for 10 minutes inside the steamer before opening the lid. This allows them to firm up. Use a spoon dipped in water to gently scoop out the idlis from the molds. Serve hot with chutney or sambar.