Protein-Rich Soft Idlis (Lentil & Rice Steamed Cakes)

Step 1: Soak Grains

In a large bowl, combine 1 cup rice, 0.5 teaspoon fenugreek seeds, 2 cups yellow moong dal, and 1 cup urad dal. Add enough water to completely cover the grains and let them soak for 4 hours.

Step 2: Wash Soaked Grains

After 4 hours of soaking, thoroughly wash the soaked grains 4 to 5 times under running water until the water runs clear. Drain well.

Step 3: Grind Batter (Batch 1)

Transfer approximately half of the washed grains into a blender. Add water up to the level of the grains and 2 teaspoons of salt. Blend on a low setting for 2 minutes until a smooth, thick batter is formed. The batter should be thick enough to hold its shape but still pourable.

Step 4: Grind Batter (Batch 2)

Pour the first batch of ground batter into a large steel bowl. Repeat the grinding process with the remaining half of the grains, adding water as needed to achieve the same consistency, and the remaining 2 teaspoons of salt.

Step 5: Ferment the Batter

Combine both batches of batter in the steel bowl and mix well. Cover the bowl tightly and let the batter ferment in a warm place (e.g., an oven with the light on, or an Instant Pot on yogurt mode) for 8-12 hours, or overnight, until it has risen significantly and become airy and bubbly.

Step 6: Prepare Idli Plates

Before steaming, grease the idli plates generously with oil or ghee to prevent the idlis from sticking.

Step 7: Fill Idli Molds

Pour approximately 2 tablespoons of the fermented idli batter into each greased idli mold, filling them about three-quarters full.

Step 8: Steam Idlis (Batch 1)

Stack the filled idli plates in an idli steamer. Place the steamer inside an Instant Pot and steam on the 'Steam' mode for 10 minutes. Alternatively, steam in a traditional pressure cooker for 12 minutes without placing the whistle.

Step 9: Rest and Remove Idlis (Batch 1)

Once steaming is complete, turn off the heat and let the idlis rest inside the steamer for 10 minutes before carefully opening the lid. Then, remove the idli plates from the steamer. Allow them to cool for another 5 minutes before gently scooping out the soft idlis with a spoon.

Step 10: Steam Remaining Idlis

Repeat steps 6-9 for any remaining idli batter until all idlis are steamed.

• Using more lentils and less rice increases the protein content of the idlis.

• Fermentation is crucial for protein digestion and achieving a light, airy texture.

• Grind the batter to a thick, smooth consistency; it should not be too watery.

• Grease the idli plates thoroughly with oil or ghee to prevent sticking and ensure easy removal.

• Allow the idlis to rest for 10 minutes after steaming before opening the lid, and then another 5 minutes before removing them from the molds for best results.