Idli is one of the most healthiest and popular South Indian dish. It is a traditional breakfast made in every South Indian household. Idli is not only popular in the whole of India but outside India too. Idli is soft, light, fluffy steamed round cakes made with a ground, fermented rice and lentil batter. The lentils used in making the idli batter are urad dal (hulled black gram). The batter is allowed to ferment until it increases in volume. Later the batter is steamed in a special and unique cookware traditionally used for making idli. Here is how you can make traditional soft idlis at home.
Ingredients of Soft Idli Recipe:
- 2 cups idli rice (parboiled rice)
- 1 cup urad dal (skinned black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt, to taste
- Water, as needed
Instructions of making Soft Idli:
Preparing the Batter:
- Wash the idli rice and urad dal separately under running water until the water runs clear.
- In a large bowl, combine the washed idli rice and fenugreek seeds. Add enough water to cover the rice completely. Let it soak for about 4-6 hours.
- In a separate bowl, soak the urad dal in enough water for about 4-6 hours as well.
- After the soaking time is over, drain the water from both the rice and the urad dal.
- In a blender or a wet grinder, grind the urad dal to a smooth and fluffy batter. You can add water as needed, but be careful not to make the batter too runny. The consistency should be thick.
- Transfer the urad dal batter to a large bowl.
- Now, grind the soaked rice along with fenugreek seeds to a smooth batter. Again, add water as needed, but maintain a slightly thicker consistency than dosa batter.
- Combine the rice batter with the urad dal batter in the large bowl.
- Add salt to the batter and mix well. The mixing process helps in fermentation.
Fermenting the Batter:
- Cover the bowl with a lid or a cloth and let the batter ferment in a warm place for about 8-12 hours. The fermentation time may vary depending on the temperature.
- Once the batter has fermented, it will increase in volume and become light and airy.
Making Idlis:
- Before making idlis, grease the idli molds with a little oil to prevent sticking.
- Give the fermented batter a gentle mix. It should be slightly airy and bubbly.
- Fill each idli mold with the batter, leaving a little space for the idlis to expand while steaming.
- Place the idli molds in a steamer or an idli cooker. Steam the idlis for about 10-15 minutes, or until a toothpick inserted into the center of an idli comes out clean.
Serving:
- Once the idlis are cooked, remove them from the molds using a spoon or a knife.
- Serve the idlis hot with Coconut chutney, Sambar, or any other side dish of your choice.
Idlis are best enjoyed when they are fresh and hot. The leftover batter can be stored in the refrigerator for a couple of days and used to make more idlis later.
Enjoy now your delicious and nutritious homemade idlis!
Country of origin- India
Region- South India
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