Idli is a popular South Indian steamed cake that is savored for breakfast or as a snack. These soft, fluffy cakes are made from a fermented rice and lentil batter, and are both nutritious and delicious.
Idli Recipe
Idli is a beloved and iconic South Indian dish that has gained popularity not only in India but also internationally. These soft, spongy, and wholesome rice and lentil cakes are a staple of South Indian cuisine and are cherished for their simplicity, versatility, and health benefits. Idli is often served as a breakfast item but can be enjoyed throughout the day.
Ingredients
- 2 cups Idli Rice or Parboiled Rice
- 1/2 cup Urad Dal (Split Black Lentils)
- 1 teaspoon Fenugreek Seeds (Methi)
- 1/4 cup Thick Poha (Flattened Rice) (optional for softness)
- 1 teaspoon or to taste Salt
- Water as needed for grinding and adjusting consistency
Instructions
Soaking:
- Rinse the idli rice and urad dal separately until the water runs clear. Soak them in enough water in separate bowls. Add the fenugreek seeds to the urad dal bowl. Soak for at least 6 hours or overnight.
- If using poha, rinse it and soak it with the rice for at least 30 minutes before grinding.
Grinding the Batter:
- After soaking, drain the urad dal and fenugreek seeds, and grind them to a smooth, fluffy batter, adding water gradually. Transfer to a large bowl.
- Drain the rice (and poha, if using) and grind it to a smooth batter, adding water as needed. The batter should be slightly grainy.
- Combine both batters and add salt. Mix well.
Fermentation:
- Cover the batter and set it in a warm place to ferment. The fermentation process can take 8 to 12 hours, depending on the temperature. The batter should almost double in volume and become light and frothy.
Steaming the Idlis:
- Grease the idli molds with a little oil.
- Gently mix the fermented batter and pour spoonfuls into the idli molds.
- Fill an idli steamer or a large pot with about an inch of water and bring to a boil.
- Place the filled idli molds in the steamer and cover. Steam for about 10-12 minutes or until the idlis are cooked. A toothpick inserted in the center of an idli should come out clean.
Unmolding the Idlis:
- Let the idlis rest for a couple of minutes before unmolding. Use a wet spoon to gently scoop them out.
Serving:
- Serve the idlis hot with sambar and coconut chutney.
Tips and Information
Conclusion:
Idli is a quintessential South Indian delicacy renowned for its soft and spongy texture, as well as its wholesome and nutritious qualities. Its widespread popularity has made it a cherished dish not only in South India but also around the world. Idli’s simplicity, versatility, and health benefits continue to make it a favorite choice for breakfast, snack, or mealtime enjoyment, reflecting the rich culinary heritage of South India.Tips and Overview
- Quality of Ingredients: Using high-quality urad dal and idli rice can significantly affect the softness of the idlis.
- Consistency of Batter: The batter should neither be too thick nor too thin. It should fall easily off the spoon.
- Fermentation: Ensure the batter is kept in a warm place for fermentation. In colder climates, you can place it inside an oven with the light on.
- Steaming: Do not overfill the idli mold, as the idlis will rise and may stick together.
- Water in Steamer: Make sure there is enough water in the steamer for the entire duration of steaming.
- Cool Down: Allowing the idlis to cool down slightly after steaming makes it easier to remove them from the molds.
- Serving Suggestions: Idlis are best served hot with sambar and chutney. Leftover idlis can be cut into pieces and stir-fried with spices to make idli upma.