All About IVFIdli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only in the whole of India but outside India too.
Idli is naturally vegetarian, vegan, gluten-free, and makes for one of the healthiest breakfast.
Ingredients
- 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
- ½ cup whole or split urad dal or 120 grams whole or split urad dal (husked black gram)
- ¼ cup thick poha or 20 grams thick poha (flattened rice)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 2 cups water for soaking rice
- 1 cup water for soaking urad dal
- ½ cup water for grinding urad dal or add as required
- ¾ to 1 cup water for grinding rice or add as required
- 1 teaspoon rock salt or sendha namak (edible and food grade) or sea salt
- oil as required to apply to the idli moulds
- 2.5 cups water for steaming idli
Suggested Recipe for you: Rava Kesari Recipe
Instructions
Soaking Rice And Dal
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Pick and rinse both the regular rice and parboiled rice.
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Rinse the poha and add to the rice.
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Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
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In a separate bowl, rinse the urad dal and methi seeds a couple of times.
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Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
Making Idli Batter
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Drain the soaked urad dal. Reserve the water.
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Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
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Remove the urad dal batter in a bowl and keep aside.
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Grind the rice in batches to make a smooth batter.
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Mix both the batters together in a large bowl or pan. Add salt and mix well.
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Cover and let the batter ferment for 8 to 9 hours or more if required.
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After the fermentation process is over, the idli batter will become double in size and rise.
Steaming Idli
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Grease the idli moulds.
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Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
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If using pressure cooker remove the vent weight (whistle).
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Steam for 12 to 15 mins or until the idli is done.
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Serve the steaming hot idli with coconut chutney and sambar.
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Remaining batter can be stored in the refrigerator for a couple of days.
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