Idli Recipe

Soaking the Ingredients

• Rinse the idli rice and urad dal separately under cold running water to remove any debris or impurities. Place the rinsed idli rice in a large bowl and add fenugreek seeds to it. In another bowl, place the urad dal and cover both the rice and dal with enough water. Let them soak for at least 6 hours or preferably overnight.

Grinding the Batter

• After soaking, drain the water from the rice and fenugreek seeds. Transfer them to a grinder or blender. Grind the rice and fenugreek seeds into a smooth paste, adding water gradually as needed. The consistency should be similar to that of pancake batter. Similarly, drain the water from the soaked urad dal and transfer it to the grinder. Grind the urad dal into a smooth and fluffy batter, adding water as required. The batter should be light and airy. Once both the rice and urad dal are ground, transfer them to a large mixing bowl. Add salt to taste and mix well using your hands or a spoon.

Fermenting the Batter

• Cover the mixing bowl with a clean kitchen towel or plastic wrap to prevent any contaminants from entering. Place the bowl in a warm, draft-free place for fermentation. Let it ferment for 8-12 hours, depending on the weather conditions. During fermentation, the batter will rise and become slightly fluffy.

Preparing the Idlis

• After fermentation, the batter will be light and airy. Give it a gentle stir to mix well. Grease the idli plates with a little oil or ghee to prevent sticking. Pour spoonfuls of the batter into each cavity of the idli plates, filling them about 3/4 full. Do not overfill, as the idlis will expand during steaming. Place the idli plates in the steamer or pressure cooker. If using a pressure cooker, remove the whistle/weight from the lid to avoid excess pressure build-up. Steam the idlis on medium heat for 10-15 minutes, or until they are cooked through. To check for doneness, insert a toothpick or knife into the center of an idli – if it comes out clean, the idlis are ready. Once cooked, remove the idli plates from the steamer and allow them to cool for a few minutes. Use a spoon or spatula to gently remove the idlis from the molds. Serve hot with coconut chutney, sambar, or any other accompaniment of your choice.

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