Idli
Idli, the fluffy steamed rice cakes that are a staple of South Indian breakfasts, are easier to make at home than you think. The key is to use a good quality idli batter, which you can make yourself with just a few simple ingredients. Once you've got your batter, all you need to do is steam it in idli molds for about 10 minutes and you'll have perfect idlis every time.
Idli is a traditional South Indian dish that has been enjoyed for centuries. The first recorded mention of idli dates back to the 9th century, when it was described in a Tamil text called the "Silappadikaram". Idli was originally made with a batter of fermented black lentils and rice, and it was cooked over a fire. Over time, the recipe for idli has evolved, and today there are many different variations on the dish. Some idlis are made with a batter of white lentils and rice, while others are made with a batter of semolina and yogurt. Idlis can also be steamed, fried, or baked. No matter how they're made, idlis are always a delicious and satisfying meal.
Idli Idli Idli Idli
Prep time: 30 | Cook time: 20 | Serves: 4
Ingredients
  • Urad dal (black lentil)
  • Idli rice
  • Fenugreek seeds
  • Salt
  • Water
Instructions
  1. Soak urad dal and idli rice separately for 6-8 hours.
  2. Grind urad dal with fenugreek seeds to a smooth batter, adding water as needed.
  3. Soak the idli rice for 6-8 hours in water, then grind to a coarse paste, adding water as needed.
  4. Combine the urad dal batter and idli rice paste in a large bowl.
  5. Add salt and mix thoroughly.
  6. Cover the bowl and ferment in a warm place for 12-14 hours, or until the batter has doubled in size and is frothy.
  7. Grease idli molds with oil.
  8. Pour the fermented batter into the molds and steam for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Why It Works
  • Soaking the urad dal and idli rice overnight helps to break down the starches and make them easier to digest.
  • Grinding the urad dal and idli rice to a smooth batter helps to create a light and fluffy texture.
  • Fermenting the batter for 12-14 hours allows the natural yeasts to develop, which gives the idlis their characteristic sour flavor.
  • Steaming the idlis for 10-12 minutes helps to cook them through and give them their fluffy texture.