Soft, spongy steamed rice and urad dal cakes — the foundational South Indian breakfast that is eaten daily across Tamil Nadu and across the world.
Ingredients
2 cups raw rice (idli rice or regular raw rice)
1 cup split black urad dal (with skin)
1/4 cup cooked rice — optional, for extra softness
1 tsp salt
Water — for grinding and thinning
Method
Wash rice and urad dal separately. Soak separately for 6 to 8 hours.
Grind urad dal with minimal cold water first until completely smooth and very fluffy — the urad dal should increase in volume. Transfer to a large bowl.
Grind rice with cooked rice (if using) and minimal water to a slightly coarse, grainy smooth batter.
Combine both batters. The consistency should be like thick cream — not too thick, not too runny.
Add salt. Mix with your hand — the body warmth helps initiate fermentation.
Cover. Ferment at room temperature for 8 to 12 hours until the batter has risen, is bubbly and smells pleasantly sour.
Set up an idli steamer with boiling water. Grease the idli moulds.
Pour batter to fill each mould 3/4 full.
Steam on medium for 10 to 12 minutes until a skewer inserted comes out clean.