Idly is a soft, fluffy, and steamed rice cake that is a staple in South Indian cuisine. It is often enjoyed as a breakfast dish and served with accompaniments like sambar (lentil soup) and chutneys. 
Here's a simple recipe to make idlis at home.
Ingredients:
1 cup idli rice (or parboiled rice)
1/2 cup urad dal (split black gram)
1/4 tsp fenugreek seeds
Salt to taste
Water (for soaking, grinding, and steaming)
Oil or ghee (for greasing the idli molds)
Instructions:
1. Soak the Ingredients:
Rinse the idli rice and urad dal separately. Soak the rice and urad dal along with fenugreek seeds in water for 4-6 hours or overnight.
2. Grind the Batter:
Drain the soaked water from urad dal and grind it into a smooth, fluffy paste using fresh water as needed.
Drain and grind the rice into a coarse batter.
Combine the urad dal paste and rice batter in a large bowl. Add salt and mix well.
3. Ferment the Batter:
Cover the bowl and leave it in a warm place for 8-12 hours or overnight to ferment. The batter should rise and become bubbly. The fermentation time will vary depending on the weather (it takes longer in colder climates).
4. Prepare the Steamer:
Grease the idli molds with oil or ghee. Heat water in an idli steamer or large pot.
5. Steam the Idlis:
Gently stir the fermented batter. Pour the batter into the greased idli molds.
Place the molds in the steamer and steam for 10-12 minutes on medium heat. Check if the idlis are cooked by inserting a toothpick or knife; it should come out clean.
6. Serve:
Once done, allow the idlis to cool slightly before removing them from the molds.
Serve the hot, fluffy idlis with sambar, coconut chutney, or any other chutney of your choice.
Tips:
Ensure the batter consistency is thick but pourable.
Proper fermentation is key to getting soft, fluffy idlis.
You can use a pressure cooker (without a whistle) or an idli stand if you don’t have an idli steamer.
Idlis are not only delicious but also very nutritious and light, making them a perfect breakfast or snack option.