Idli

Soaking time:  Min. 3 hours
Fermenting time:  8 hours

Ingredients

1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/4 tsp fenugreek (methi) seeds
salt to taste
Coconut oil or any other refined oil for greasing
Fried coconut chutney for serving
Sambhar for serving

Preparation

1. Soak the urad dal and fenugreek seeds together  and rice separate in enough water.
2. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
3. Blend the rice in a mixer till smooth. Remove and keep aside.
4. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight. 
   
5. Once the batter is fermented add salt to the batter and mix well.
6. Top idlis with your choice of ingredient. I chose cilantro leaves, cashew nuts and green chili for topping.
7. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
   
   
   
   
   
   
   
   
   
   
8. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.