Teresa's Recipes
Authentic South Indian Idli
Discover the charm of South Indian cuisine with our traditional and authentic Idli recipe. Idli, a soft, fluffy, and savory steamed cake, is made from a fermented batter of rice and split black gram (urad dal). This nutritious dish is a beloved breakfast staple across India, especially in the South. The fermentation process adds a unique tangy flavor and makes it easily digestible. Idlis are typically served with flavorful coconut chutney and a tangy lentil soup called sambar, making a complete, balanced meal that is as delightful to the palate as it is beneficial for health.
Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon, or to taste Salt
- as needed for soaking and grinding Water
- as needed for greasing idli plates Oil or ghee
Dietary Notes
- Servings: 30 idlis
- Dish Type: Breakfast
- Prep Time: 20 minutes (plus soaking and fermentation time)
- Cook Time: 15 minutes
- Calories: 80
- Fat: 0.5g
- Carbs: 15g
- Protein: 3g
- Sodium: 80mg
- Sugar: 0g
Instructions
- Rinse the idli rice, urad dal, and fenugreek seeds separately under running water until the water runs clear.
- Soak the idli rice and fenugreek seeds together in enough water to cover them for 4-5 hours.
- Soak the urad dal separately in enough water to cover it for 4-5 hours.
- Drain the soaked rice and fenugreek seeds, and grind them in a blender or wet grinder, adding water as needed, until it forms a smooth batter.
- Transfer the rice batter to a large bowl.
- Drain the soaked urad dal, and grind it in the same way until it forms a smooth batter. Add this to the rice batter.
- Add salt to the batter and mix well using your hands (the heat from your hands aids in fermentation).
- Cover the bowl with a lid or cloth and let the batter ferment overnight or for 6-8 hours in a warm place. The batter should double in volume and appear bubbly.
- After fermentation, gently stir the batter to mix well.
- Grease the idli plates with oil or ghee and fill each mould about 3/4 full with the batter.
- Steam the idlis in a steamer or pressure cooker (without the whistle) for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the idlis from the steamer and let them cool for a few minutes before unmolding.
- Serve the idlis hot with coconut chutney and sambar.
Tips
- The water used for grinding should be cold as it prevents the batter from getting heated up and it affects the fermentation process.
- The consistency of the batter should be such that it thickly coats a spoon dipped in it.
- During colder months, the batter might take longer to ferment. Preheat your oven to the lowest setting, turn it off, and then place your batter inside to provide a warm environment.
- The idlis are best served hot. If you need to reheat them, use a steamer or a microwave instead of direct heat.