Karuppu Kavuni
Idli

Step by Step Instructions

1. 1

   Prepare the ingredients

   Rinse and soak the rice and urad dal separately, with the fenugreek seeds added to the dal. Soak until the grains soften.

   
2. 2

   Start cooking

   Grind the dal into a fluffy batter and the rice into a smooth, slightly textured batter. Combine with enough water for a thick pouring consistency.

   
3. 3

   Bring it together

   Cover and leave in a warm place to ferment until airy and risen. Fermentation time varies with the temperature.

   
4. 4

   Finish & serve

   Stir in salt, fill greased idli moulds and steam for 12–15 minutes, or until a skewer comes out clean. Rest briefly before removing.