Idli
Idli are a staple South Indian breakfast food made from a fermented batter of lentils and rice. They are light and fluffy, with a slightly sour flavor. Idli can be served with a variety of chutneys and sambars (lentil-based stews).
The history of idli is a bit murky, but it is thought to have originated in the Tamil Nadu region of South India. The first written record of idli dates back to the 9th century, and it is believed that the dish was originally made with a batter of black lentils and rice. Over time, the recipe for idli evolved to include urad dal (a type of white lentil) and idli rice (a variety of short-grain rice). Today, idli is a popular breakfast food throughout South India and is also enjoyed in other parts of the world.
Idli Idli Idli Idli
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup urad dal
  • 3 cups idli rice
  • 1 teaspoon salt
  • 1/2 cup water
  • Oil, for greasing the idli molds
Instructions
  1. Wash the urad dal and idli rice separately and soak them in water for at least 4 hours or overnight.
  2. Drain the water from the urad dal and grind it into a fine paste using a blender or food processor.
  3. Drain the water from the idli rice and grind it into a coarse powder using a blender or food processor.
  4. In a large bowl, combine the urad dal paste, idli rice powder, salt, and water. Mix well to form a batter.
  5. Cover the batter with a lid and let it ferment in a warm place for 8-12 hours, or until it has doubled in size.
  6. Grease the idli molds with oil and pour the batter into the molds.
  7. Steam the idlis in a steamer or idli cooker for 10-12 minutes, or until they are cooked through.
  8. Serve the idlis hot with your favorite chutney or sambar.
Why It Works
  • The fermentation process is essential for the development of idli's characteristic flavor and texture. The fermentation breaks down the starch in the lentils and rice, making them easier to digest and giving the idlis a slightly sour flavor.
  • The use of urad dal and idli rice gives idlis their light and fluffy texture. Urad dal is a high-protein lentil that helps to create a batter that is both strong and elastic. Idli rice is a short-grain rice that cooks quickly and has a high starch content, which helps to give the idlis their characteristic fluffy texture.