Classic Rice-Urad Idli

Soft Steamed Rice and Lentil Idli

⏱ 25 min active + ferment 6-8 hr (Meerut summer) / 10-12 hr (AC/winter)🍽 2 (makes 8 medium idlis) लोगों के लिए💪 ~5g per serving (3 idlis)🧈 कम फैट

सामग्री

Idli rice (chawal) 200 g
dehusked split urad dal (dhuli urad dal) 65 g
fenugreek seeds (methi dana) 1/2 tsp
salt (namak) to taste, added after fermentation
ghee (for greasing moulds) 1 tsp

विधि

Rinse rice and urad dal separately. Soak rice in water 6-8 hours. Soak urad dal with methi seeds in separate water 4-6 hours.
Drain both. Grind urad dal and methi to a smooth, fluffy paste with a little cold water. Grind rice to a slightly coarse batter.
Mix both batters by hand in a large bowl to a thick, pourable consistency.
Cover and leave in a warm spot to ferment (see fermentation basics above) until doubled and bubbly.
Stir in salt gently, without deflating the batter.
Grease idli moulds with ghee, fill two-thirds full, and steam 10-12 minutes on medium heat.
Rest 2 minutes before unmoulding. Serve warm.

वैरिएशन: urad dal carries a moderate FODMAP load (galacto-oligosaccharides). Swap half or all of the urad dal for moong dal 1:1 to lower the FODMAP load — texture stays close, rise is slightly less airy.