Wash dal and rice until water runs clear. Soak them in lot of water for at least 5 to 6 hrs.
After 4 to 5 hours, drain the water from dal & rice.
Grinding urad dal – Add dal, salt & enough cold water to grinding jar or a wet grinder. If you leave in a hot climate then skip adding salt now and add it just before making idli otherwise the batter turns sour.
Set the batter aside in a warm place for at least 6 to 12 hrs until the batter ferments and rise well. Sometimes it may take up to 18 hours depending on the weather and temperature.A well fermented batter will yield good soft idli. The batter must rise and look fluffy but not turn sour.
On a high flame, bring enough water to boil in an idly steamer or a pressure cooker. Grease your idly plates lightly. Mix the batter gently a few times. do not over do as the aerated batter will turn flat. Fill the moulds with batter.
When the water begins to bubble and steam up, place the stand in the steamer.
Cover and steam for exactly 10 mins on a medium high flame.
After 2 mins, remove the idli stand. Set aside to cool down for 2 to 3 mins. When cooled, the idli must not be wet on top.
With the help of a spoon remove them to a plate.
Serve hot with Sambhar.
