Idli is a traditional South Indian delight, a savory steamed cake made from a batter of fermented rice and urad dal (split black gram lentils). This gluten-free and vegan-friendly dish is light, fluffy, and spongy in texture. Idlis are typically enjoyed as a breakfast or snack and are best served piping hot alongside coconut chutney, sambar, or a variety of side dishes. They are not just wholesome but also easily digestible, making them a popular and healthy choice in Indian cuisine.
Here’s a detailed recipe :
Ingredients:
For Idli Batter:
- 2 cups parboiled rice (idli rice) or regular rice
- 1 cup whole white urad dal (split black gram lentils)
- 1 teaspoon fenugreek seeds (methi seeds)
- Water for soaking and grinding
- Salt to taste
Equipment:
- Idli steamer or pressure cooker with idli plates
Instructions:
- Rinse the rice and urad dal separately a few times until the water runs clear. Soak them in water separately. Add fenugreek seeds to the urad dal while soaking. Soak for at least 6-8 hours or overnight.
- After soaking, drain the water from both the rice and urad dal. Grind them separately to a smooth paste using a wet grinder or a high-powered blender. Add water gradually while grinding to achieve a smooth consistency. The urad dal batter should be fluffy and light, while the rice batter should be fine but slightly coarse.
- Combine both the ground batters into a large mixing bowl. Mix them together thoroughly using your hand (traditionally, hands are used to mix as it helps in fermentation).
- Add salt to the batter and mix well. The batter should be thick but of pouring consistency. Cover the bowl loosely and let it ferment in a warm place for 8-12 hours or overnight. During fermentation, the batter will rise and become slightly airy.
- Once fermented, gently stir the batter. The batter is now ready to make idlis.
- Grease the idli molds or plates with a little oil or ghee. Pour the batter into the molds, filling each about three-quarters full. Leave some space for the idlis to expand.
- Heat water in the bottom of the idli steamer or pressure cooker. Place the idli stand inside the steamer or cooker and steam the idlis on medium heat for about 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.
- Once done, remove the idli plates from the steamer and allow them to cool for a couple of minutes.
- Use a spoon or a wet spatula to gently scoop the idlis out of the molds.
- Serve the idlis hot with coconut chutney, sambar, or any side dish of your choice.
Note: The key to soft and fluffy idlis is proper fermentation of the batter. Fermentation time may vary depending on the temperature of your surroundings. In colder climates, it might take longer to ferment. Also, maintain a thick consistency while grinding the batter, as a watery batter might not yield the best idlis.
