Idli

Before you start

• The urad dal is ground first and separately, with cold water, until it is light and holds a peak. That aeration is what makes idlis fluffy — the fermentation only builds on it.
• Idli batter is thicker than dosa batter. If it pours easily it is too thin.

Method

1. Soak the rice in one bowl and the urad dal with fenugreek in another, for 5 hours. Soak the poha for 20 minutes before grinding.
2. Grind the urad dal first with cold water until white, fluffy and doubled in volume. Test it: a spoon of batter should float in water.This is the single most important step. Do not rush or overheat it.
3. Grind the rice to a slightly grainy paste, then fold the two together by hand with salt.By hand — the warmth helps fermentation start.
4. Cover loosely and ferment 8-12 hours until risen and bubbly.
5. Grease the idli plates, fill three-quarters full, and steam 10-12 minutes. A skewer should come out clean.Do not oversteam; idlis turn dense and wet.
6. Rest 3 minutes before unmoulding, then serve with sambar and coconut chutney.

Storage

Batter keeps 4 days refrigerated, growing more sour. Cooked idlis keep a day and steam back to life in 3 minutes; they are also the basis of idli upma.