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Learn how to make authentic, fluffy South Indian Idli at home. These savory, steamed rice and lentil cakes are a staple breakfast item, known for being both healthy and delicious. This recipe guides you through soaking, grinding, fermenting, and steaming to achieve the perfect texture. Serve these soft idlis hot with a side of classic sambar and coconut chutney for a nutritious and traditional meal that everyone will enjoy. Perfect for any time of the day!
3 cups Parboiled Rice
to taste Salt
as needed Oil
1 cup Black Gram (Urad Dal)
1 tsp Baking Soda
Step 1— Preparing the Batter
1
Soak the white lentils (urad dal) and parboiled rice separately in water for at least 6 to 7 hours.
2
Grind the soaked lentils using a minimal amount of water until they form a smooth paste.
3
Grind the soaked rice until it forms a coarse paste.
4
Mix the lentil paste and rice paste together, then let the mixture ferment for 6 to 7 hours.
Step 2— Steaming the Idlis
1
Add water to a pressure cooker and let it boil for about 10 minutes. Ensure there is enough water to reach the level of your idli stand.
2
Season the fermented batter with salt and mix well.
3
Transfer a portion of the batter (enough for one batch of approximately 12 idlis) into a separate bowl.
4
Optionally, add 1/8 teaspoon of soda bicarbonate to this portion and stir well; this helps the idlis stay soft after cooling.
5
Grease your idli stand with oil and pour the batter into the tray molds.
6
Place the idli stand into the pressure cooker.
7
Close the lid of the pressure cooker without the vent valve.
8
Steam the idlis for 15 minutes on a high flame.
9
Once done, let the idlis rest for 1 to 2 minutes before scooping them out of the tray with a knife.
4 servings per recipe
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