Steamed Idli
These soft and fluffy steamed idli are a traditional South Indian breakfast. Made from a fermented batter of rice and lentils, they are naturally vegan and gluten-free. Serve with chutney and sambar for a complete meal.
An original recipe by Forkin
- Total time
- 12 hr 27 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Ingredients
- 2 cupidli rice, soaked
- 0.5 cupurad dal, whole, skinless, soaked
- 0.5 tspfenugreek seed, soaked
- 1 tspsalt
- 1 tbspoil, for greasing
for grinding
- 1.5 cupwater
Equipment
wet grinder · idli molds · steamer · large bowl · blender · spoon
The method
Step by step
- 1
Rinse the idli rice, urad dal, and fenugreek seeds separately under cold water until the water runs clear.
About 2 min
- 2
Soak the idli rice in enough water to cover by several inches for at least 6 hours or overnight.
About 6 hr
Cook’s note: Soaking helps in achieving a fluffy texture.
- 3
Soak the urad dal and fenugreek seeds together in enough water to cover by several inches for at least 6 hours or overnight.
About 6 hr
- 4
Drain the soaked urad dal and fenugreek seeds and grind them in a wet grinder or high-speed blender with a little water until you get a very smooth, fluffy batter.
About 5 min
Cook’s note: Add water gradually to avoid making the batter too thin. The batter should be light and airy.
- 5
Transfer the urad dal batter to a large bowl.
About 1 min
- 6
Drain the soaked idli rice and grind it in the same grinder or blender with water until it forms a smooth, slightly coarse batter.
About 5 min
Cook’s note: The rice batter should be less smooth than the dal batter, with a slight grainy texture.
- 7
Combine the rice batter with the urad dal batter in the large bowl. Add the salt and mix thoroughly with your hands, ensuring the batters are well combined.
About 2 min
Cook’s note: Using your hands helps incorporate air and aids in fermentation.
- 8
Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and is light and frothy.
About 8 hr
Cook’s note: Fermentation time varies with ambient temperature. In colder climates, place it in a warm oven with the light on.
- 9
Once fermented, gently stir the batter without deflating it too much.
About 1 min
- 10
Grease the idli molds with a little oil.
About 1 min
- 11
Pour the batter into the greased idli molds, filling each about three-quarters full.
About 1 min
- 12
Place the idli stand in a steamer or pressure cooker (without the whistle) with about 1-2 inches of water at the bottom.
About 1 min
Cook’s note: Ensure the water doesn't touch the idli plates.
- 13
Steam the idli for 10-12 minutes on medium-high heat. Do not open the lid during steaming.
About 12 min
Cook’s note: Idli are cooked when a toothpick inserted into the center comes out clean.
- 14
Turn off the heat and let the idli rest in the steamer for 2-3 minutes before carefully removing them from the molds with a spoon.
About 3 min
Cook’s note: This resting time helps prevent the idli from sticking and makes them easier to remove.
- 15
Serve hot with your favorite chutney and sambar.
Keep it good
Store leftover idli in an airtight container in the refrigerator.
Reheat idli by steaming them for a few minutes until soft, or microwave for 30-60 seconds.