Idli | Indian Steamed Fermented Rice Cakes

Drain the soaked urad dal and grind it in a food processor, gradually adding a little of the soaking water. The right texture is smooth, white, and visibly fluffy; a spoonful dropped into water should float without sinking. Use water sparingly; batter that is too wet will not trap air.

Combine the two batters in a large bowl and add the salt. Mix with your clean hand, not a spoon, using broad clockwise movements for 2 minutes; the warmth of your hand and the natural bacteria on it help start fermentation. Fill the bowl only halfway to leave room for the batter to rise.

Grease each cavity in the idli molds with a thin layer of oil. Without stirring the fermented batter or knocking out its air, spoon it into the cavities until they are three-quarters full. Stirring will release the gas that built up overnight and the idli will come out flat.

Bring two finger-widths of water to a boil in a pot. Set the idli mold inside, cover, and steam over high heat. They are ready when a toothpick inserted in the center comes out completely clean; if batter sticks to it, steam for 3 more minutes. Do not open the lid for the first 8 minutes.

Remove the molds from the heat and let them stand for 5 minutes; the idli may split in the middle if you try to remove them while hot. Run the edge of a moistened spoon around each one and gently lift it out. Serve hot with sambar and coconut chutney.