Idli

Idli is a steamed cake that is commonly served for breakfast or dinner in South India. It’s soft and fluffy, making a perfect meal when you want something light.

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Idli

Idli is a steamed cake that is commonly served for breakfast or dinner in South India. It's soft and fluffy, making a perfect meal when you want something light.

Course: Breakfast

Cuisine: Indian

Ingredients

For Idli Batter:

• 8 cups idli rice
• 2 cups urad dhal
• 1 tsp methi seeds
• 8 tsp salt (rock salt or sea salt tastes best)
• 3-4 cups water (for grinding dhal)
• 3-4 cups water (for grinding rice)

For Idli:

• 2-3 cups water

Instructions

To Make Idli Batter:

• Wash the rice and soak in a bowl with methi seeds. Soak for 4-6 hours.
• Wash the urad dhal and soak separately. Soak for 4-6 hours.
• Add soaked urad dhal to a wet grinder. Add ½ cup water at a time and check the batter every 5-10 minutes. Use a spatula to move any dhal that may be stuck in the grinder. The dhal should be scoopable and smooth. This should take 30-35 minutes.
• Once ground, transfer the dhal to a container.
• Next, add the soaked rice to the wet grinder. Grind until smooth and add ½ cup water at a time. This should take 30-40 minutes.
• Add salt to the rice and grind for 1 minute.
• Lift the grinding stone and add the urad dhal to the grinder.
• Mix thoroughly using your hands. Once mixed, transfer the batter into tall containers. Fill containers more than ½ but less than ¾ full.
• Let the batter ferment in a warm place overnight. Once the batter has fermented, idli can be made.

To Make Idli:

• Put the steamer on medium flame and add water to the bottom of the idli steamer.
• Wet the idli cloth and place it on the idli plate.
• Cover the steamer with a lid and wait for 3-4 minutes. The water should be hot and steam should come from the steamer.
• Scoop idli batter into each mold on the pan. Cover with steamer lid and steam for 7-8 minutes.
• Insert a toothpick into the center of the idli to check if it is done. The toothpick should come out clean.
• Use a flat, round plate to transfer the idlis. Place the idli mold on a flat surface and place the round plate on top of it. Flip the idli mold and remove once flipped. Sprinkle water on the cloth and gently remove from the idli.
• Serve hot with sambar or chutney.

Notes

• When making idli batter in the winter, leave the batter outside to ferment for a few more hours. 
• To make idlis on a stand: spray cooking oil onto the plate and pour batter into each mold. Place the plates on the stand and steam for 10 minutes. Once done, scoop the idlis out using a spoon. 

• See below for additional varieties or sides that go well with this dish.
  • Colorful Chutneys
  • Sambars
  • Idli Podi