Idli is a one of the famous South Indian breakfast dishes.
To make idli, you will need the following ingredients:
Ingredients for Idli
- 2 cups of idli rice (parboiled rice)
- 1 cup urad dal (skinned black gram)
- 1/2 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water for soaking and grinding
- Oil or ghee for greasing the idli plates
Instructions
Wash the idli rice and urad dal separately a couple of times under running water. Soak them in water separately for about 4 to 6 hours. If using fenugreek seeds, soak them with the urad dal.
After the soaking time, drain the water from the rice and grind it in a blender or wet grinder. Add water as needed to make a smooth and slightly coarse batter. The consistency should be similar to pancake batter. Transfer the rice batter to a large bowl.
Now, grind the soaked urad dal (and fenugreek seeds) to a smooth and fluffy consistency. Add water gradually while grinding. The dal batter should be light and airy.
Mix the rice and urad dal batter together in the large bowl. Add salt to taste and mix well. The batter should be well combined and have a slightly thick pouring consistency. Cover the bowl with a lid or a clean cloth.
Allow the batter to ferment for about 8 to 12 hours, depending on the temperature. During fermentation, the batter will rise and become airy. Make sure to place the bowl in a warm place for better fermentation.
After fermentation, the batter is ready for making idlis. Stir the batter gently. If it appears too thick, you can add a little water to adjust the consistency.
Grease the idli plates with oil or ghee. Pour a ladleful of batter into each mold, filling them about 3/4th full.
Steam the idlis in a steamer or pressure cooker without the whistle for about 10 to 12 minutes. The cooking time may vary, so keep an eye on them. To check if they are done, insert a toothpick into an idli. If it comes out clean, they are ready.
Once the idlis are cooked, remove them from the steamer and allow them to cool for a minute or two. Then, gently remove them from the molds using a spoon or a butter knife.
Serve the idlis hot with coconut chutney, sambar, or any other accompaniment of your choice.
Enjoy your homemade idlis!
