Name: Idli
Prep time: 30 min
Cook time: 30 min
Total time: 660 min
Ingredients: 1 cup split black gram ((urad dal)); 2 cups idli rava ((cream of rice)); Salt (to taste); 1 tsp oil

Gluten Free Dairy Free Vegetarian

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Idli step-by-step recipe with photos.

Idli or steamed lentil-rice cake needs no introduction to any Indian. This healthy, protein-rich breakfast is a staple in South India. It’s on the top of my list as a family-favourite. This fermented food is made with the split black gram or urad dal and idli rava (or rice rava). Idli rava is basically coarsely ground boiled rice (also called cream of rice) and not the regular rava that is made with semolina (or wheat).

As a child, I have seen my mother grind the dal for idli batter using a stone, which was later replaced by a wet-grinder. The wet-grinder too has a stone that fluffs up the dal beautifully. Since I don’t have access to it, I fluff the batter up with my hands.

Getting the batter right is the most important part of getting super-soft idlis. Do read the notes below and follow this step-by-step recipe to make soft and fluffy idlis.

Serve idli with some ghee, sambar and chutney for a healthy brunch.

Points to remember:

Wash the urad dal before soaking. Don’t wash it after soaking. Use the soaked water for grinding it. Dal contributes more during fermentation than rice and so using the dal-soaked water for grinding will help in fermentation
The idli batter is thicker in consistency when compared to dosa batter. So while grinding the dal, use less water
Squeeze out as much water as possible from the idli rava
The consistency of the batter is very important for the idlis to rise and become fluffy. Watery or runny batter will result in flat idlis
The temperature and time for fermentation are very important. Make sure you grind the dal at late evening so that you can set it for fermentation overnight
Place the batter in a warm place for fermentation
The batter needs to sit in a dark place, away from sunlight for fermentation
The idli batter stays fresh for 2-3 days when stored in the refrigerator. Make sure you don’t add salt to the entire batter once it is fermented. Scoop out the batter that you will be using immediately and then add salt

Idli

Shilpa

Idli or steamed lentil-rice cake needs no introduction to any Indian. This healthy, protein-rich breakfast is a staple in South India.

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Course Breakfast
Cuisine Indian, Karnataka

Prep Time 30 mins
Cook Time 30 mins
Fermentation TIme 10 hrs
Total Time 11 hrs

Ingredients

1 cup split black gram (urad dal)
2 cups idli rava (cream of rice)
Salt to taste
1 tsp oil

Instructions

Wash the urad dal in running water. Soak it in sufficient water for 4-5 hours
Soak idli rava in water for 30-45 minutes
Once the urad dal is soaked, grind it into a very smooth batter by adding little water
Transfer into a large bowl. Fluff the batter using your hand to incorporate some air
Squeeze out the water from idli rave and add it to the urad dal batter
Mix it well making sure that the dal and idli rava are completely incorporated. Use your hands to mix the batter
Cover it and set aside overnight (8 to 10 hours) in a warm place to allow the batter to ferment
The batter will ferment by next morning and air pockets will be visible on it
Scoop out the batter that you will be using immediately and add salt to it (the remaining batter can be stored in the refrigerator for 2-3 days. Make sure you add salt just before making the idlis).
Lightly grease the mould on idli plates
Spoon in batter about ¾ of the mould
Steam for 12 minutes
Serve hot

Nutrition Facts

Idli

Amount Per Serving

Calories 32 Calories from Fat 9

% Daily Value*

Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Carbohydrates 5g2%
Fiber 2g8%
Protein 2g4%

Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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