Idli is a beautiful, savory steamed white cake made by steaming a batter of Fermented Rice and Urad Dal, traditionally. It is originat
ed from the Southern part of Indian and is popularly eaten as Breakfast in every corner of India as well as few parts of Sri-Lanka.
Traditionally, Idli is made with Rice, but Nowadays, people are making it with Rawa; which is Semolina, Bengal gram flour, Moong Dal, etc.
Idli has been the favorite breakfast of Rulers of Southern India. In those times, Rice and Black Gram were soaked in Buttermilk and it was grounded in stone mortar and pestle. The taste comes out when the batter is prepared in such a traditional way is like heaven.
Idli is stored in Refrigerator for upto 2 days. But storing Idli in refrigerator can hardened it. So, take it out of the refrigerator, bring it to room temperature and while serving steam it again for a minute in boiling water.
There are various recipes can be made with leftover idlis. i.e. Idli Poha, Idli Manchurian etc.
If the batter of Idli is left. Then, Place it in Refrigerator immediately. It will prevent it from fermenting further. And make idlis, whenever you want to eat.
Idli is served with Chutney and Sambar. Various types of Chutney goes best with Idlis such as Coconut Chutney, Red Coconut Chutney, Onion Chutney, Peanut Chutney, Green Coconut Chutney, and many more. These Chutneys barely takes time to prepare and easy to make.
Traditionally, Idli is dunked in Sambar and topped with the chutney of your choice. And it is eaten.
How is Idli Batter Made
The Preparation starts from one night before. Soak Basmati Rice, Idli Rice, Urad Dal, and Fenugreek seeds together or you can soak them separately too. Idli batter is soft and fluffy. So, it is grounded to a little coarse, not so fine consistency.
And then the batter is allowed to ferment and the time of fermentation depends upon the area where you are residing.
Fermenting the batter is really very very important in this recipe!
Fermentation happens in a warm area fastly. If you are residing in a cold, arid region. Place the batter near the heater or any warm area like that. The batter will take up to 12-14 hours to ferment.
You can ferment the batter in Oven too.
Cover your Batter with warm cozy clothes. It will provide heat and help in fermentation.
The addition of sugar in the batter increases the Fermentation Process.
Remember, to use black salt or rock salt in the batter. Skip using Iodized Salt. Salt retards the process of Fermentation.
I read this somewhere, an addition of a teaspoon of yeast, 30 minutes before steaming idli can help too.
Add the right amount of water in the batter.
The batter should neither be of thick consistency nor be of thin consistency. The addition of the right amount of WATER is the key, otherwise, Idli could become dense.
Step By Step Recipe with Picture
Making Idli Batter
Wash twice or thrice a cup of Basmati Rice, a cup of Idli Rice, half a cup of Urad Dal, a teaspoon of Fenugreek seeds. Soak them in enough water overnight or for 5-6 hrs. You can soak them separately. But, I have soaked them together. You can alter Basmati Rice with your Regular Rice. Idli Rice can be altered with Parboiled Rice. Parboiled Rice is rice that has been partially cooked in the husk. The first picture is soaking of the Rice and Dal and the second one is after soaked picture for 5-6 hrs.
Wash half a cup of Poha, and Place in a grinder jar. Add soaked rice and dal to the jar and ground it to a light and fluffy batter. Add a half cup and a tablespoon of water to it. As per me, this is the right amount of water to be added while grinding. Add a tsp of rock salt to the batter, and the batter is now left to ferment (second picture) in a warm place for 4-5 hours. Clearly, in the second picture, the batter has risen due to fermentation.
Grease the Idli Mould with oil. With a spoon, pour the batter on the greased mold.
In your Steamer or Pressure Cooker, add 2 cups of water, and heat the water. Now place the idli mold in it and let it steam for 15-16 minutes. If using Pressure Cooker, Remove the whistle and cover the cooker with the lid. And, let it steam for the time mentioned above.
If, you want to check if the idli has cooked properly, insert a toothpick. If the toothpick is coming out clean, it means idli is ready to serve!!.
- Pressure Cooker
- 1 cup Regular Rice
- 1 cup Parboiled Rice/ Idli Rice
- 1/2 cup Urad Dal
- 1/2 cup Poha
- 1 tsp Fenugreek Seeds
- 1 tsp Rock Salt
- 2 cups Water, for steaming
- 1/2 cup+1 tbsp Water, for grinding
- Wash twice or thrice a cup of Basmati Rice, a cup of Idli Rice, half a cup of Urad Dal, a teaspoon of Fenugreek leaves. Soak them in enough water overnight or for 5-6 hrs. You can soak them separately.
- Wash half a cup of Poha, and Place in a grinder jar.
- Add soaked rice and dal to the jar and ground it to a light and fluffy batter. Add a half cup and a tablespoon of water to it.
- Add a tsp of Rock Salt to the batter.
- And Place the batter to ferment in a warm place for 4-5 hours.
- Grease the Idli Mould with oil.
- With a spoon, pour the batter on the greased mold.
- In your Steamer or Pressure Cooker, add 2 cups of water, and heat the water. Now place the idli mold in it and let it steam for 15-16 minutes. If using Pressure Cooker, Remove the whistle and cover the cooker with the lid. And, let it steam for the time mentioned above.