Idli

Grind to Batter: Drain the water. In a wet grinder or heavy-duty blender, grind the urad dal first until it becomes extremely fluffy and smooth, using ice-cold water as needed. Transfer to a large vessel. Next, grind the rice to a slightly coarse, sandy texture.

Mix and Ferment: Combine the rice and dal batters using your clean hand (the warmth aids fermentation). Add 1 tsp of non-iodized salt and mix well. The batter should be thick but pourable. Cover and let it ferment in a warm, draft-free place for 8-12 hours until it rises and becomes frothy.

Prepare the Steamer: Gently stir the fermented batter once (do not over-mix). Fill a steamer or large pot with 1-2 inches of water and bring to a rolling boil.

Mold the Idlis: Lightly grease the idli plates with sesame oil or ghee. Pour a ladleful of batter into each mold, filling them about 3/4 full to allow room for expansion.

Steam: Place the stand in the steamer, cover tightly, and steam on medium heat for 10-12 minutes. Turn off the heat, let it rest for 2 minutes, then use a wet spoon to gently scoop the fluffy idlis out of the molds. Serve hot.