# How to make an Idly

**Published by:** [Anto Joel](https://paragraph.com/@anto-joel/)
**Published on:** 2024-02-01
**URL:** https://paragraph.com/@anto-joel/how-to-make-an-idly

## Content

Ingredients: 2 cups idly rice 1 cup urad dal (black gram) 1 teaspoon fenugreek seeds Salt to taste Water for soaking and grinding Equipment: Idly steamer or cooker Idly plates or molds Steps: Soaking: Wash the idly rice and urad dal separately. Soak them in water. Add fenugreek seeds to the urad dal. Allow them to soak for at least 4-6 hours or overnight. Grinding: Grind urad dal and fenugreek seeds together into a smooth batter using minimal water. The batter should be fluffy and light. Grind the idly rice into a slightly coarse texture. Mix it with the urad dal batter. Add salt and mix well. Allow the batter to ferment overnight or for around 8-10 hours. Preparation: Grease the idly plates or molds with a little oil. Pour the fermented batter into each mold, filling them about 3/4th full. Steaming: Heat water in the idly steamer or cooker. Place the idly plates in the steamer and steam for 10-12 minutes on medium heat. Once done, let them cool for a minute before removing the idlies from the molds. Serving: Serve hot idlies with coconut chutney and sambar. Tips: Fermentation is crucial for soft idles, so ensure a warm environment. The consistency of the batter should be thick yet airy. Greasing the molds prevents sticking. Enjoy your homemade idlies, and feel free to experiment with variations like adding grated vegetables or herbs to the batter for a unique twist! If you have any specific preferences or dietary considerations, let me know for more personalized tips.

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