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idli
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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.