Idli

🧂 Ingredients

• 300 g Idli Rice (or parboiled rice)(Idli rice is specifically processed for idlis. If unavailable, parboiled rice can be used.)
• 100 g Urad Dal (skinned black lentils)(Ensure it's whole urad dal for best results.)
• 1/2 tsp Fenugreek seeds (Methi)(Adds a subtle aroma and aids fermentation.)
• to taste Salt(Start with 1 to 1.5 tsp and adjust.)
• as needed Water(For soaking and grinding.)
• for greasing Ghee or Oil(To grease the idli molds.)
• for serving Sambar(A lentil and vegetable stew.)
• for serving Coconut Chutney(A fresh condiment made with coconut, chilies, and spices.)

👨‍🍳 Instructions

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in a large bowl with plenty of water for at least 4-6 hours, or preferably overnight.

   ⏱️ 4-6 hours (or overnight)
2. 2

   In a separate bowl, rinse the urad dal and fenugreek seeds together. Soak them in water for at least 4-6 hours, or preferably overnight.

   ⏱️ 4-6 hours (or overnight)
3. 3

   Drain the soaked rice and urad dal/fenugreek mixture. Grind the urad dal and fenugreek seeds first in a wet grinder or blender with minimal water until you achieve a very smooth, fluffy, and voluminous batter. Transfer this to a large bowl.

   ⏱️ 10-15 minutes
4. 4

   Next, grind the soaked rice, adding water gradually, until you get a slightly coarse batter. It should not be as smooth as the dal batter, but have a little texture. Add this rice batter to the bowl with the urad dal batter.

   ⏱️ 10-15 minutes
5. 5

   Add salt to the combined batter. Mix well with your hands (the warmth of your hands can aid fermentation) or a spoon until thoroughly combined. The batter should be thick but pourable, like pancake batter. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and has a slightly sour aroma.

   ⏱️ 8-12 hours
6. 6

   Prepare your idli steamer. Fill the base with water and bring it to a rolling boil. Grease the idli molds with a little ghee or oil.

   ⏱️ 5 minutes
7. 7

   Once the batter has fermented and is airy, gently stir it. Pour the batter into the greased idli molds, filling each cavity about three-quarters full. Place the mold into the preheated steamer.

   ⏱️ 2 minutes
8. 8

   Steam the idlis on medium-high heat for 10-12 minutes. To check for doneness, insert a toothpick or knife into the center of an idli; it should come out clean. The idlis should look puffed up and firm.

   ⏱️ 10-12 minutes
9. 9

   Carefully remove the idli stand from the steamer. Let it cool for a minute or two before gently scooping out the idlis using a spoon or knife. Serve immediately while hot with sambar and coconut chutney.

💡 Pro Tips

• ✓The consistency of the batter is crucial. It should be thick but pourable, similar to pancake batter. If too thick, add a tablespoon of water; if too thin, add a little rice flour and mix well.
• ✓Fermentation time can vary depending on the ambient temperature. In colder climates, place the batter in a slightly warm oven (turned off) or near a heat source.
• ✓For perfectly steamed idlis, ensure the water in the steamer is at a rolling boil before placing the idli molds.
• ✓Don't overfill the idli molds; they will expand slightly during steaming.
• ✓Idlis are best served fresh and hot.

🔄 Variations

• Rava Idli: Made with semolina (rava) instead of rice, requiring no fermentation.
• Vegetable Idli: Finely chopped vegetables like carrots, peas, or beans can be added to the batter.
• Mini Idli: Smaller idlis, often fried and served as a snack.
• Oats Idli: A healthier variation using oats along with rice and dal.

🥗 Nutrition

Per serving