idli

Here’s a classic and fluffy Idli recipe — soft steamed rice cakes made from a fermented batter of rice and urad dal. A staple South Indian breakfast that's healthy, light, and gluten-free.


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🥥🍚 Idli Recipe (Traditional South Indian Style)

Serves: 4 | Prep + Ferment Time: 12–16 hours | Cook Time: ~15 minutes


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🧾 Ingredients

For Idli Batter:

1 cup idli rice or parboiled rice

1/4 cup whole urad dal (black gram, skinless)

2 tbsp poha (flattened rice) or cooked rice – for softness (optional)

1/2 tsp fenugreek seeds (methi)

Salt – to taste

Water – as needed



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🔪 Preparation Steps

1. Soak (4–6 hours):

Rinse and soak idli rice + poha in water.

Separately, rinse and soak urad dal + methi seeds.


2. Grind Batter:

Grind urad dal + methi with a little water into a smooth, fluffy batter.

Grind rice + poha to a slightly coarse paste.

Mix both batters together in a large bowl. The consistency should be thick but pourable.


3. Ferment (8–12 hours):

Cover and leave the batter in a warm place overnight.

It should double in volume and turn airy.

After fermentation, add salt and mix gently.



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🍳 How to Make Idlis

1. Grease idli plates: Use a little oil to coat the moulds.


2. Pour batter: Fill moulds ¾ full to allow room for rising.


3. Steam: Place in a steamer or pressure cooker (without weight/whistle). Steam for 10–12 minutes on medium heat.


4. Cool slightly: Let it sit for 2–3 minutes, then remove idlis using a wet spoon.




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✅ Serve Hot With:

Coconut chutney

Sambar

Tomato chutney

Ghee + podi (spiced lentil powder)



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💡 Tips:

Use idli rice, not regular rice, for best results.

Batter should not be too runny.

For cold weather fermentation, keep batter in a warm oven or cover with a warm cloth.



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Would you like instant rava idli (no fermentation) or coconut chutney recipe next?


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