Idli
Soft and fluffy steamed savory cakes, a staple breakfast in South India. These light and porous idlis are made from a fermented batter of rice and lentils, offering a wholesome and satisfying start to your day.
An original recipe by Forkin
- Total time
- 12 hr 27 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupparboiled rice
- 0.5 cupurad dal
- 0.5 tspfenugreek seeds
- 1 tspsalt
- 2 cupwater, for soaking
- 1 cupwater, for grinding
- 1 tspoil, for greasing
Equipment
large bowls · spoons · idli steamer · wet grinder or high-speed blender
The method
Step by step
- 1
Wash the parboiled rice thoroughly under running water until the water runs clear. In a separate bowl, wash the urad dal and fenugreek seeds.
About 3 min
- 2
Soak the washed parboiled rice in a large bowl with enough water to cover it by several inches. In another bowl, soak the urad dal and fenugreek seeds together.
Cook’s note: Soak for at least 4-6 hours, or overnight, for best fermentation results.
- 3
After soaking, drain the water from the urad dal and fenugreek seeds. Grind them into a very smooth, fluffy paste using a wet grinder or a high-speed blender, adding a small amount of water as needed until you achieve a smooth, pourable consistency.
About 10 min
Cook’s note: The finer and fluffier the urad dal paste, the softer your idlis will be.
- 4
Drain the water from the soaked parboiled rice. Grind the rice into a slightly coarse but still smooth batter, adding a small amount of water as needed. It should not be as smooth as the dal batter.
About 10 min
Cook’s note: The slight coarseness of the rice batter helps create the porous texture of idlis.
- 5
Combine the ground urad dal paste and rice batter in a large mixing bowl. Add the salt.
About 1 min
- 6
Mix the batter thoroughly with your hands for about 5 minutes. This helps incorporate air and kickstart the fermentation process.
About 5 min
Cook’s note: Using your hands helps with better mixing and warmth, aiding fermentation. Ensure your hands are very clean.
- 7
Cover the bowl loosely with a lid or clean cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and appears light and bubbly.
About 12 hr
Cook’s note: Fermentation time varies with ambient temperature. In colder climates, you can place the bowl in a slightly warm oven (turned off) with the light on.
- 8
Once fermented, gently stir the batter. Do not overmix, as this can deflate the air bubbles.
About 1 min
- 9
Grease the idli molds with a little oil. Pour the idli batter into each mold, filling them about three-quarters full.
About 2 min
Cook’s note: Do not overfill, as the idlis will expand during steaming.
- 10
Place the idli stand in a steamer or pressure cooker (without the whistle). Add enough water to the bottom of the steamer so it doesn't touch the lowest idli plate.
About 1 min
- 11
Steam the idlis on medium-high heat for 10-12 minutes. To check for doneness, insert a knife or toothpick; if it comes out clean, the idlis are ready.
About 12 min
Cook’s note: Over-steaming can make idlis dry and hard.
- 12
Remove the idli stand from the steamer and let it cool for 2-3 minutes before demolding the idlis with a spoon or knife.
About 3 min
Cook’s note: Cooling slightly makes them easier to remove without sticking.
- 13
Serve the hot idlis immediately with sambar and coconut chutney.
Keep it good
Store leftover idlis in an airtight container in the refrigerator.
Reheat idlis by steaming them for a few minutes until soft and warm.
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