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Idli is a traditional South Indian steamed cake made from a fermented batter of rice and black lentils. Idlis are soft, fluffy, and a popular breakfast option, typically served with chutneys and sambar.
Soak the rice and black lentils separately in water for around 4-6 hours.
Drain the water and grind the black lentils to a smooth paste and the rice to a coarse paste.
Combine both pastes in a large bowl, add salt, and mix thoroughly. Cover the bowl and set it aside in a warm place to ferment for 8-10 hours.
Once the batter is fermented, stir it well. If it's too thick, add a little water to reach the desired consistency.
Grease the idli steamer plates with a bit of oil and pour the batter into each mold.
Steam the idlis for about 10-12 minutes or until a toothpick inserted in the middle of an idli comes out clean.
Let them rest for a couple of minutes before removing from the molds.
Serve hot with coconut chutney and sambar.
