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Idli recipe

Idli Recipe

Trupti Deo
Idlis are soft, fluffy cakes that are steamed and made from a batter of ground rice and urad dal. Enjoy idlis with traditional accompaniments like sambar and various types of chutneys like coconut, peanuts, tomato.
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Course Breakfast
Cuisine Indian, South Indian

Ingredients
  

  • 2 cups parboiled rice
  • 1 cup whole urad dal black gram lentils
  • 1 teaspoon fenugreek seeds optional
  • 1 cup poha flattened rice
  • Salt to taste
  • Water for soaking

Instructions
 

For making Batter:

  • Rinse the parboiled rice and urad dal separately under running water until the water runs clear.
  • Soak the rice and urad dal in separate bowls with enough water to cover them completely. If using fenugreek seeds, add them to the urad dal bowl.
  • Let them soak for at least 6 hours or preferably overnight.
  • After soaking, drain the water from both the rice and urad dal.
  • In a small bowl soak the poha in water for 5 minutes.
  • In a blender or wet grinder, grind the urad dal with fenugreek seeds to a smooth and fluffy consistency. Add little water as needed to facilitate grinding.
  • Transfer the ground urad dal mixture to a large mixing bowl.
  • Next, grind the soaked rice to a smooth paste. Again, add water as needed.
  • Mix the ground rice with the urad dal batter in the mixing bowl.
  • Grind the soaked poha in the similar fashion and and add it to the batter and mix well.
  • Cover the bowl with a clean cloth and let the batter ferment in a warm place like oven (keeping only the lights on but oven switched off) or in direct sunlight for 8-12 hours or until it doubles in volume.
  • Once fermented, gently stir the batter to deflate it slightly.

Instant Pot:

  • If you are using an Instant Pot, pour the batter into the liner.
  • Close the lid of the Instant Pot and ensure the venting knob is set to the sealing position.
  • Press the "Yogurt" button on the Instant Pot. Use the "Adjust" button to select the "Normal" setting for fermentation.
  • Adjust the fermentation time by pressing the "+" or "-" buttons until you reach your desired time. Typically, fermenting for 8-12 hours works well, depending on the temperature of your kitchen.
  • Once you've set the time, the Instant Pot will begin the fermentation process. It will maintain a consistent temperature conducive to fermentation.
  • After the set time has elapsed, carefully open the lid of the Instant Pot. Your idli batter should be nicely fermented and ready to use.

For making Idlis:

  • Grease the idli molds with a little oil or ghee.
  • Add salt to the batter and pour small quantity of batter into each mold, filling them about three-fourths full.
  • Add water to the bottom of the idli steamer and heat it. Arrange the molds into the steamer pot.
  • Close the lid of the pot and steam the idlis for about 10-12 minutes or until a toothpick inserted into the center comes out clean.
  • Once done, remove the idli molds from the steamer and let them cool for a few minutes.
  • Carefully unmold the idlis using a spoon or knife.
  • Serve hot with your favorite accompaniments like sambar, coconut chutney, or tomato chutney.

Notes

**Serving Suggestions**
  • Enjoy idlis with traditional accompaniments like sambar and coconut chutney.
  • They also pair well with spicy tomato chutney or a dollop of ghee and kara chutney.
  • You can make masala idli or idli upma from leftover idlis and can be served with coconut chutney.
**Tips and Tricks**
  • Choose the right rice: Traditionally, parboiled rice was used, but you can also try "Idli Rice" or "Idli Rava". If those aren't available, regular "Sona Masuri" rice works too.
  • Use the right urad dal: You can use dehusked whole urad dal or split urad dal.
  • Get the ratio right: A 2:1 ratio of rice to urad dal usually works best, but it can vary depending on the rice type. Experiment to find what suits your taste.
  • Fermentation time varies: In warm places, fermentation might take 6 hours or less, while in colder climates, it might take 14 to 16 hours.
  • Fermenting tips: You can ferment the batter in the oven with the lights on (and the oven off), use the Instant Pot's yogurt button, or preheat the oven to 200°F, then turn it off and let the batter ferment inside.
  • Enhance fermentation with fenugreek seeds: Adding fenugreek seeds to the urad dal helps fermentation and makes idlis soft. Use a small amount to avoid bitterness.
  • Try poha for soft idlis: Adding flattened rice (poha) to the batter in a similar ratio to urad dal can also improve texture.
  • Revive under-fermented batter: If the batter didn't ferment enough, add a pinch of baking soda before steaming to help achieve a fluffy texture.
**Meal Prep Tip**
You can make a large batch of idli batter and store it in the refrigerator for up to a week. Just remember to let it come to room temperature before using.
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