Idli
Fluffy, savory steamed cakes made from fermented rice and lentil batter. A quintessential South Indian breakfast, often served with sambar and coconut chutney.
🧂 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
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
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
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
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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.