Idli

Soak white rice and urad dhal separately in water for 30 minutes, then drain.

Transfer soaked rice and dhal to a wet grinder or blender, adding water as needed, and grind into a smooth, fine paste. The batter should be thick, smooth, and lighter in color than the starting ingredients.

Transfer ground batter to a large bowl and stir in salt, black pepper, cumin seeds, fresh ginger, and green onion. Mix well to combine.

Cover the bowl with a damp cloth or plastic wrap and allow to ferment at room temperature for 4–8 hours (or overnight). The batter should rise and become fluffy; aeration creates lighter, fluffier idlis.

After fermentation, gently stir the batter once or twice without overworking it; it should be airy and slightly bubbly.

Fill an idli steamer pot with water and bring to a boil. Grease the idli molds generously with coconut oil.

Spoon fermented batter into the greased molds, filling each cavity three-quarters full. Tap the mold gently on the counter to release air bubbles.

Place the filled mold into the steamer, cover with a lid, and steam for 7–10 minutes, or until a toothpick inserted into the center comes out clean and the idlis are set but still moist.

Remove the steamer from heat and let cool for 1 minute, then gently run a knife around the edges of each mold and unmold the idlis onto a plate.

Serve idlis warm with sambar powder sprinkled on top, or accompany with coconut chutney, tamarind chutney, or your choice of sambar, rasam, or spiced sauce.