A popular South Indian dish, idlis are renowned for their mild flavor and delicate, fluffy texture. They are usually cooked in an idli machine, but that’s okay if you don’t have one! You may still use common kitchen appliances to prepare delectable idlis at home. The simple, step-by-step recipe for fluffy, silky idlis is as follows:

Ingredients needed: 1 cup black-gram lentils, or urad dal.

Two cups idli rava, or normal rice in case rava isn’t available
A quarter-tsp. fenugreek seeds
Taste-tested salt and water (as required)
Grease (or oil)

Procedure (Step-by-Step):
Get the batter ready: Allow the ingredients to soak: To begin, soak the fenugreek and urad dal seeds in water for four to six hours. In another bowl, soak the rice (idli rava) for the same duration of time.
Grind the Urad Dal: After draining, grind the urad dal with a little water till it becomes a smooth paste. Should you want to use rice in place of rava, grind it till it has a minor gritty texture after soaking. Simply wring out any extra water from the rava after it has soaked and combine it with the dal paste.
Mix the Batter: Make a thick batter by combining the rice or rava and the ground urad dal. Mix well after adding the salt. Let it ferment in a warm location for eight to twelve hours, or overnight. The batter ought to puff up and become a little foamy.
Optional Idli Plate Substitute: In the event that you are lacking idli molds, you may use petite steel bowls or ramekins, or even a level plate including little dents. To keep them from sticking, gently grease them with oil.
Assemble the steamer: As your steamer, use a big pot with a tight-fitting cover. Fill the bottom with one to two inches of water, then bring it to a boil.
Pour the Batter: Leaving room for the idlis to rise, pour a little quantity of batter into each bowl or plate that has been buttered.
Steam: Set the plates or bowls inside the pot on a trivet or stand. Place a cover on top and steam for ten to fifteen minutes at medium heat.
Verify whether it’s done: After 12 to 15 minutes, pierce one of the idlis using a toothpick or knife. They are done if it turns out to be clean!
Allow the Idlis to Cool: When finished, remove the bowls and allow the idlis to cool slightly before using a spoon or knife to remove them. Serve your fluffy, soft idlis with your choice of chutney, such as coconut chutney or sambar.
Suggestions to Remember:
For fluffy idlis, make sure your batter has thoroughly fermented. For optimal fermentation, keep the batter warm in an oven or close to a source of warmth if the weather is chilly.
When steaming using a pressure cooker, keep in mind not to turn on the pressure valve or whistle.
This traditional South Indian meal may be enjoyed without the need for an Idli maker! You can create soft and fluffy idlis at home with this easy recipe and a few culinary tricks. Savor this dish with your preferred sides for a hearty and cozy dinner.