Idli

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Idli

Idli is a beloved South Indian breakfast dish that boasts a fluffy, light texture and is made from fermented rice and lentil batter. Often served with sambar and coconut chutney, these steamed rice cakes are not just nutritious but also a delightful way to start your day. Originating from the southern regions of India, idlis have been a staple for centuries, reflecting the region's rich culinary heritage and the importance of fermented foods in traditional diets.

Servings: 4

Ingredients

Water
as needed for soaking and grinding
Salt
1 teaspoon, or to taste
Fenugreek seeds
1 teaspoon
Urad dal (split black gram)
1 cup
Idli rice
2 cups
Oil or ghee
for greasing idli plates
Sambar
for serving (optional)
Coconut chutney
for serving (optional)

Instructions

  1. Begin by washing the idli rice, urad dal, and fenugreek seeds thoroughly under running water.
  2. Soak the idli rice and fenugreek seeds together in a large bowl of water for 4-5 hours.
  3. In a separate bowl, soak the urad dal in water for 4-5 hours.
  4. After soaking, drain the water from the idli rice and fenugreek mixture. Grind it to a smooth batter using a blender or wet grinder, adding water as needed to achieve a smooth consistency.
  5. Transfer the rice batter to a large mixing bowl.
  6. Next, drain the soaked urad dal and grind it to a smooth and airy batter, adding water as required to reach a fluffy consistency.
  7. Combine the urad dal batter with the rice batter in the mixing bowl. Mix them well until fully combined.
  8. Add salt to the batter and mix again until well incorporated.
  9. Cover the bowl with a lid or a clean cloth and allow the batter to ferment overnight or for 6-8 hours at room temperature. The batter will rise and become fluffy after fermentation.
  10. Once fermented, gently stir the batter to incorporate any air that may have escaped.
  11. Grease the idli plates lightly with oil or ghee to prevent sticking.
  12. Pour the batter into each idli mold, filling them about 3/4 full.
  13. Set up a steamer and steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  14. Carefully remove the idlis from the steamer and let them cool for a few minutes.
  15. Using a spoon or knife, gently scoop out the idlis from the molds.
  16. Serve the hot idlis with sambar, coconut chutney, or your favorite accompaniments.

Dietary Information

Servings: 4 • Dish Type: Breakfast • Prep Time: 15 minutes (plus soaking and fermenting time) • Cook Time: 12 minutes • Calories: 150 • Fat: 2g • Carbs: 28g • Protein: 6g • Sodium: 200mg • Sugar: 1g