It's kind of a process, but I can't eat wheat bread anymore. That makes naan and other yummy bread out of the question for me. I don't make idli in the traditional way. I always look for shortcuts and substitutions that make things healthier and more efficient.
soak together overnight:
1/2 c urad dal or red split lentils (urad dal is traditional but harder to find-urad won't color your idli-red lentils will make it slightly pink)
2 c brown rice (white is traditional but I always choose whole grain)
1 t fenugreek seeds (optional but traditional)
(sometimes I also add 1/2 c steel cut oats)
drain
blend in a high-speed blender:
soaked mixture
enough water to make it like a thick pancake batter
It is traditional to ferment this for a few hours, but I add lemon juice instead. You can also keep idli batter in the fridge for several days. If you wish to do so, only add lemon and baking powder to the portion you plan to use. If that portion is 1/4 use 3/4 t lemon and 1/4 t baking powder.
When you are ready to make idli, stir in.
1 T lemon juice
1 t baking powder (not exactly traditional but useful to make whole grain idli lighter)
There are many types of idli cookers, all of which I've tried. I like the microwave one best.
https://www.amazon.com/gp/product/B005F ... UTF8&psc=1Most recipes ask you to use oil. I don't. Sometimes they stick a little. Patience in removing them helps.
You can also use this batter to make dosas (crepes) in a regular non-stick pan. I prefer the idli.
Enjoy.