Ingredients
1 cup lentils (Urad daal)
1 cup white basmati rice
1 tsp sea salt
water (as needed)
idli steamer ** you can find this at any Indian market or online for cheap
Instructions
Put the lentils and rice in a bowl and cover with water. Leave to soak for 24-48 hours on a counter. You can soak them separately or together. Drain your grains and lentils and blend adding water as necessary. It should be a thick pancake consistency.
Pour into a bowl, cover with a towel, and allow to ferment for 24-48 hours. Fermentation time will depend on the ambient temperature and other factors. Signs of fermentation will be that it will fluff up and rise, you might see a pool of liquid on top of the batter, the smell will be yeasty, etc.
With ghee or oil, grease the idli steamer, and fill each section with batter. Take a stock pot with 1-2 inches of water and bring it to a boil and then lower the filled idli steamer into the pot of water and cover with a lid.
Steam until a knife inserted into them comes out clean, around 15 minutes. They will fluff up and change color.