Traditional Soft and Fluffy Idli
Master the staple breakfast of South India. These steamed rice cakes are incredibly soft, fluffy, and nutritious. Best served with hot sambar and fresh coconut chutney.
Ingredients
Instructions
- 1
Wash and soak rice separately for 4-5 hours. Wash and soak urad dal with fenugreek seeds for 4 hours.
- 2
Grind the urad dal and fenugreek seeds with minimal water until you get a very smooth, frothy, and thick batter.
- 3
Grind the soaked rice with a little water to a slightly coarse (like fine semolina) consistency.
- 4
Mix both batters together in a large container. Add salt and mix well with your hands (hand mixing helps in fermentation).
- 5
Cover and let the batter ferment in a warm place for 8-12 hours until it doubles in volume and becomes airy.
- 6
Gently stir the fermented batter. Grease idli molds with a little oil.
- 7
Pour batter into the molds and steam in an idli cooker or steamer for 10-12 minutes on medium heat.
- 8
Let the idlis cool for a minute before de-molding with a wet spoon.
- 9
Serve hot with sambar and coconut chutney.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Why are my idlis hard?
This can be due to improper grinding (not enough air in the batter) or under-fermentation.
Can I use idli rava?
Yes, you can substitute the rice with idli rava for a quicker process, but traditional grinding gives the best results.