Idli Recipe

Idli is a soft and fluffy steamed cake popular in South India. It's a healthy and delicious breakfast or snack. Here's how to make idli:

Idli recipe ingredients:

• 2 cups idli rice (or parboiled rice)
• 1 cup whole white urad dal (split and skinless)
• ½ teaspoon fenugreek seeds (methi seeds)
• Salt to taste.
• Water as needed

Instructions:

Step 1: Wash the rice and urad dal separately in different bowls 2-3 times with water till the water clears. Mix the fenugreek seeds in with the rice.

Step 2: Soak the rice, fenugreek seeds, and urad dal separately in different bowls in water that is enough to cover them. Soak for at least 4-6 hours or overnight.

Step 3: Drain the water from the wet urad dal and grind it in a wet grinder or high-speed blender until smooth and fluffy. Grind with minimum water. The batter should be light and airy.

Enhance your results with a wet grinder that maintains a cool batter temperature for fluffier idlis.

Step 4: Drain the water from the wet rice and fenugreek seeds. Grind coarsely. The texture will be slightly grainy, like semolina. Grind with minimum water.

Step 5: Combine the ground urad dal batter and rice batter in a large bowl. Add salt to taste and mix it very well with your hands. The idli batter needs to be thick but should be pourable. If it is too thick, add a little water.

Use a stainless steel bowl for easy mixing and cleanup.

Step 6: Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter will get puffed up and double in quantity.

Step 7: Grease the idli molds with oil. Fill the mold with the fermented idli batter, filling it almost ¾ full.

Consider using non-stick idli molds or a multi-tier stainless steel idli steamer for hassle-free steaming.

Step 8: Steam the idlis in an idli steamer or pressure cooker without the whistle for 10-15 minutes, or until they are done. To check whether they are done or not, insert a toothpick into one idli; it should be clean.

A good idli steamer ensures even cooking and great texture.

Step 9: Allow the idlis to rest for a few minutes before unmolding them. Serve hot along with sambar and chutney.

Rice idli recipe (using only rice): Follow the same recipe, but you can take 3 cups of rice and leave the urad dal at 1 cup.

Idli recipe made using idli rava (semolina idli or suji idli):

Idli recipe suji ingredients:

• 1 cup idli rava (cream of semolina)
• ½ cup yogurt (curd), slightly sour
• ¼ teaspoon baking soda
• 1 tablespoon finely chopped coriander leaves
• 1 green chili, finely chopped (optional)
• Salt to taste.
• Water as needed
• Tempering oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• A few curry leaves

Instructions:

1. Dry roast the idli rava on medium heat for 2-3 minutes until it is warm. This softens the idlis. Let it cool.
2. Use the roasted idli rava in a bowl and mix it with yogurt and salt. Add water if needed to make a thick batter consistency. Cover it and let it rest for 20-30 minutes.
3. Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and curry leaves. Fry until the dal turns a light brown color. Add this tempering to the idli rava batter.
4. Mix in baking soda, coriander leaves, and green chili (if using), and mix well. Add a little water if the batter is too thick; it should be of pouring consistency.
5. Grease the idli stands and fill them with batter.
6. Steam for 10-12 minutes or until the idlis are done.
7. Let them slightly cool down before demolding. Serve hot with sambar and chutney.

Answers to your questions

What are idli ingredients?

The major ingredients of conventional rice idli are idli rice (or parboiled rice), white whole urad dal, fenugreek seeds, salt, and water. For suji idli, the major ingredients are idli rava (semolina), yogurt, baking soda, and seasonings.

How is idli kept soft and fluffy?

The idli gets soft and fluffy due to the fermentation of the batter. During fermentation, microorganisms hydrolyze the carbohydrates and produce carbon dioxide, which fills the batter with air. The light fluffiness is also contributed by steam cooking. Yogurt and baking soda help make the idli soft in suji idli.

Which idli batter is best?

The best batter for idli is an ideally fermented batter made from the correct proportion of high-quality idli rice and urad dal. Good fermentation and the right consistency of the batter (not too thick or too thin) are the important factors while making light and soft idlis.

What is the idli rice and urad dal proportion in idli batter?

The normal proportion of rice and urad dal in idli batter is 2:1 (2 rice parts to 1 urad dal part).