Idli

Idli

Idli

Veg Vegan

Steamed fermented rice and urad dal cakes — a thick batter of soaked and ground parboiled rice and urad dal left to ferment overnight, then poured into greased moulds and steamed until soft, spongy, and slightly airy. The essential South Indian breakfast, eaten with sambar and coconut chutney. Light, easily digestible, and eaten across Tamil Nadu, Kerala, Andhra, and Karnataka daily.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Udupi Mysore Kerala Andhra

Best for

Breakfast

Often paired with

Coconut Chutney Coconut Chutney Sambar Sambar

Recipe

Prep: 15 min Cook: 12 min Total: 27 min 2-3 servings

Ingredients

1 cup idli rice
1/4 cup urad dal (split black gram)
1/4 teaspoon fenugreek seeds
to taste salt
as needed water

Instructions

  1. 1 Wash the idli rice and urad dal separately under running water until the water runs clear.
  2. 2 Soak the idli rice in a bowl with enough water to cover it for at least 4-6 hours.
  3. 3 In another bowl, soak the urad dal and fenugreek seeds together in enough water for 4-6 hours.
  4. 4 Drain the soaked urad dal and fenugreek seeds, and grind them to a smooth, fluffy batter using a little water.
  5. 5 Drain the soaked rice and grind it to a slightly coarse batter using water as needed.
  6. 6 Combine both batters in a large bowl, add salt, and mix well.
  7. 7 Cover the bowl and let the batter ferment overnight or for 8-12 hours in a warm place until it doubles in volume.
  8. 8 Grease the idli molds with a little oil and pour the fermented batter into them.
  9. 9 Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes on medium heat.
  10. 10 Check for doneness by inserting a toothpick; it should come out clean.
  11. 11 Remove the idlis from the molds and serve hot with coconut chutney and sambar.

Tips

Ensure the batter is well-fermented for soft and fluffy idlis. The fermentation time may vary depending on the climate.