Authentic South Indian Idli Recipe:

Soak 2 cups idli rice and 1 cup urad dal (with ½ tsp fenugreek seeds) separately for 4–6 hours.
Grind the urad dal into a smooth, fluffy paste. Grind the rice to a slightly coarse texture.
Mix them together into a thick batter and ferment overnight (8–12 hours) until it doubles in volume.
Add salt and stir gently.
Grease idli molds, pour in the batter, and steam for 10–12 minutes.
Let them rest for 2 minutes before removing.

Serve hot with coconut chutney and sambar.

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