Hello friends welcome to the world of recipes I'm Meishali and today I'll be showing you how to make South India's famous Idli. It's a problem of many people that Idli's don't come out soft. I would say it needs little planning to get soft Idli's at home. So let's see what I'll tips I can give you to make soft Idli's and let's see the ingredients. 3 cups of rice you can take boiled rice or you can take normal rice. 1 cup black gram dal or urad dal. 1 teaspoon of fenugreek seeds. Salt to taste. Let's start with the recipe now. I have combined rice and fenugreek seeds together and has soaked it for about 5 to 6 hours. Even I soaked black gram dal in sufficient water for 5 to 6 hours. Now I will drain out the excess water from this and then I'll grind it. I have drained out all the water from rice and dal. The first tip to get soft Idli's I would say the proportion of rice and dal. 3 as do 1. I always take 3 cups of rice for 1 cup of dal. And now I'll put it in the blender. 1.5 cups of rice in the blender. And half dal. I usually mix dal and rice together and then blend it. It will help dal to blend finally. And you need some water for grinding. So I'll add some water about half a cup. Let's start. Let's take it. This butter is ready. We should feel some granules in this batter. That means the batter is perfect for Idli's. Now let's take it out. Now we grind second batch remaining half of the rice. We have some water at the bottom. I'll add that water. And the rest of the dal. Now this batter is ready. Now we have some water. Now we have some water. Now we have some water. Now we have some water. Now this batter is ready. Now I will let it ferment overnight. The second tip to get soft Idli's is we need to give sufficient time for the batter to ferment. After overnight fermentation you can see the batter has risen up. This rising of the batter depends on the weather conditions as well. In summer it rises more. Winter you will not see this much. Now we'll add salt according to a taste. The consistency of the batter also matters to get soft Idli's. This consistency is right. We do not want more watery consistency. Now this batter is ready. Now it's time to steam our Idli's. I have this Idli cooker. It's very old model. I'm using it for 5-15 years now. It has 5 plates like this. It has 4 molds. So it can make 20 Idli's at a time. I have filled this Idli cooker with water. The water level should be little down from the lower plate of the Idli cooker. It should not touch to the plates. Now I'll keep it in the high flame for preheating. We need to grease this Idli mold with oil. Just one or two drops of oil. I'll fill mold with batter. You should leave some space for Idli's to rise further. You can tap it later and transfer this to your Idli cooker. Like this you can do rest of the molds as well. Now all the molds are in Idli cooker. Now you need to cover it and steam the Idli's exactly for 20 minutes. It's been 15 minutes now. Let's check the Idli's. It looks done. Let's check it with a fork. The fork came out clean. That means the Idli's are done. Maybe 1 or 2 minutes more. After 2 minutes switch off the stove and let the Idli's cool down. After 5 minutes take out the trays 1 by 1. Let the Idli's cool down before removing it from the tray. Now the Idli's are cooled. Let's take it out from the trays. You can use spoon. See how easy it is coming out. You can see the Idli's are so soft. You can see we got soft Idli's. Now it's soft. Idli is ready. You can serve these Idli's with sambar and coconut chutneys. You can find recipes for sambar and coconut chutney in my previous videos. You can serve these Idli's in many ways. You can serve it with sambar or chutney. Or you can just fry it with some spices and eat spicy Idli. Sometimes I eat it with tomato ketchup. That way also it's very nice. Thanks for watching this recipe for more recipes. Keep on visiting World of Recipes. Thank you.