Idli

Rinse the long-grain rice and converted rice together under cold water several times until the water runs clear, then place them in a large bowl and cover with water. Soak for at least 6 hours or overnight.

Rinse the whole urad dal thoroughly and soak it separately in a bowl of water for at least 6 hours or overnight, allowing it to soften and expand.

Drain the soaked urad dal and transfer it to a blender or wet grinder. Grind to a smooth, fluffy batter by adding water gradually in small amounts — the dal batter should be light and airy.

Drain the soaked rice and grind it separately in the blender, adding water as needed, until you achieve a slightly grainy, thick batter — a little coarseness in the rice batter contributes to the final texture of the idli.

Combine the rice batter and urad dal batter in a large bowl, add salt to taste, and mix well with clean hands or a large spoon to fully incorporate. The combined batter should be of a thick, pourable consistency.

Cover the bowl with a clean cloth or loosely fitting lid and set it aside in a warm place to ferment. Allow the batter to ferment for 8 to 12 hours or overnight until it has risen, turned slightly bubbly, and developed a mild sour aroma.

Lightly grease the idli molds with oil or cooking spray to prevent sticking, then gently stir the fermented batter once to deflate any large bubbles without over-mixing.

Pour the batter into the prepared idli molds, filling each cavity about three-quarters full to allow room for the idlis to expand during steaming.

Place the filled idli molds into a steamer or pressure cooker with water in the base, cover, and steam over medium-high heat until the idlis are fully cooked — a toothpick or skewer inserted into the center should come out clean.

Remove the molds from the steamer, allow them to rest for 2 minutes, then use a wet spoon or knife to gently release each idli from the mold. Serve hot with coconut chutney, sambar, or your preferred accompaniment.