Soft and Spongy Idli

Wash the idli rice, urad dal, white poha, and fenugreek seeds. Soak the rice, dal, and fenugreek seeds together for about 4 hours; soak the poha separately for 1 hour.

Drain the soaked poha and fenugreek seeds, then grind them together into a fine paste without adding extra water.

Drain the urad dal, then grind it with ice water until the mixture is fluffy; add about 0.5 cup ice water and continue grinding until the batter reaches a thick, airy consistency.

Grind the soaked rice in batches, adding just enough water to create a slightly coarse batter, then combine the rice batter with the poha‑fenugreek paste and the urad dal batter in a large container.

Add the rock salt and mix the combined batter thoroughly by hand for 2–3 minutes until it is thick and well incorporated.

Cover the container tightly and let the batter ferment in a warm place for 10–12 hours, or until it has risen and shows a mild sour aroma.

Prepare an idli steamer or large pot with a steaming rack. Bring water to a gentle boil, then pour the fermented batter into greased idli molds, filling each about three‑quarters full.

Steam the idlis for 7–10 minutes, or until a skewer inserted into the center comes out clean.

Turn off the heat and let the idlis sit in the molds for an additional 5–10 minutes to firm up, then gently remove them and serve hot with chutney or sambar.