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Traditional South Indian meal with idlis, chutney, and sambar served on a banana leaf.
Binjal Pandya

Idli Recipe

Idli is a traditional breakfast in south Indian households. Idli is very healthy steamed food. Idli is savory cake of South India, which is most popular throughout the southern part of India. We can be found easily anywhere In India like street food, small caf and restaurant.
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Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Servings: 20 -30
Course: Appetizer &amp, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cups Gota Urad Dal Split Black Lentils
  • 3 cup Idli Rice
  • ½ tsp Fenugreek Seeds
  • ½ Leftover Rice or Soaked Poha
  • Salt
  • Oil for Greasing

Method
 

  1. Wash 2-3 times and soak the urad dal with fenugreek seeds together in enough water and rice separately in enough water for 6-7 hours, cover and keep aside .
  2. Once soaked enough. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required). Remove into the large mixing pot and keep aside.
  3. Blend the rice and leftover rice or soaked poha together in a mixer till smooth using required water, mixture should be semi thick but not runny. then add it into the prepared urad dal paste.
  4. Mix well the urad dal paste and rice paste together, cover it and keep aside to ferment overnight or 7-8 hours in warm place.
  5. Once the batter is fermented, add salt to the batter and mix well.
  6. Boil the water in Idli cooker and grease the Idli moulds with using oil, then Put spoonfuls of the batter into greased molds and steam for 7-8 minutes.
  7. After steaming remove the mould from cooker and allow cooling, then remove idlis from mould with using knife or spoon.
  8. Repeat with the remaining batter to make more.
  9. Serve hot with coconut chutney, tomato chutney and sambar.

Notes

  • Soak The dal and rice at least 6 hrs for best fermented batter.
  • Wash thoroughly before soaking the dal and rice and use that soaked water for grinding for best result in fermentation.
  • If you are staying in cooler place, put the batter in oven with light on or in Instant
  • Pot with warm/Yogurt setting on.
  • You can use mix of idli rice and regular rice or only ether of.
  • Do not mix fermented batter too much, mix it with circular motion using ladle.
    You can store batter in airtight container in the fridge upto 7-8 days.