Homemade Soft Idli Recipe – Steamed Rice and Lentil Cake
Idli, the beloved South Indian breakfast dish, is enjoyed by many not only across India but also around the world. This delicious, soft, and spongy steamed rice and lentil cake is made from a fermented batter of rice and urad dal (white lentils), offering a rich source of protein and essential nutrients. Traditionally served with chutney and sambar, idlis make a wholesome and satisfying meal. This recipe guides you through the process of making idlis at home, including how to prepare the batter and steam the idlis to perfection.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Idli Rice | 3 cups |
| White Urad Dal (Whole) | 1-1/4 cups |
| Methi Seeds (Fenugreek Seeds) | 2 teaspoons |
| Salt | 3 teaspoons |
| Water | As required |
Preparation Time: 480 minutes (6 hours for soaking + 12 hours for fermentation)
Cooking Time: 20 minutes
Instructions:
Step 1: Soak the Ingredients
To start, you will need to soak the rice and the urad dal separately to prepare the batter. Begin by soaking the idli rice in plenty of water, ensuring that all the rice is fully submerged. Allow the rice to soak for 6 hours.
Similarly, soak the white urad dal and methi seeds (fenugreek seeds) in enough water to cover the ingredients. Let this mixture soak for 6 hours as well.
Step 2: Grind the Urad Dal
After the soaking time, begin by grinding the urad dal into a fine, smooth batter. Use just enough water to achieve a fluffy consistency. The texture should be smooth and airy, resembling a fine paste. Pour the ground urad dal batter into a large container for fermenting later.
Step 3: Grind the Rice
Next, grind the soaked idli rice into a coarse paste, adding just enough water to make it a smooth yet slightly granular batter. It is important not to add too much water, as this could make the batter too runny. Grind the rice in batches if necessary, to achieve the right consistency.
Step 4: Combine the Batters
Once both the urad dal and rice batters are ready, combine them in the large container where you poured the urad dal batter. Add salt to taste and mix the batters thoroughly until well incorporated.
Step 5: Ferment the Batter
Now, cover the container and set the batter aside for 12 hours or overnight at room temperature to allow the fermentation process to occur. During this time, the batter will rise in volume due to the fermentation, so make sure to place it in a sufficiently large container to give it space to expand.
Step 6: Steam the Idlis
Once the batter has fermented, it’s time to steam the idlis. Grease your idli moulds lightly with oil. Pour the fermented batter into the moulds, filling them about three-quarters full.
Next, bring water to a boil in a steamer and place the idli moulds inside. Cover and steam the idlis for about 15-20 minutes or until a toothpick inserted into the idlis comes out clean.
Tips for Perfect Idlis:
- The key to soft idlis lies in the fermentation process. Ensure that the batter is left undisturbed in a warm place for proper fermentation.
- If you live in a colder climate, you can place the batter in the oven with the light on, or use an idli maker with a fermentation setting to encourage rising.
- Always use a large enough container for fermenting, as the batter will expand considerably during fermentation.
Serving Suggestions:
Serve your soft homemade idlis with a variety of accompaniments such as coconut chutney, sambar, or tomato chutney. You can also enjoy them with a simple spicy potato curry for a satisfying breakfast or dinner.
Enjoy the soft and fluffy goodness of Homemade Soft Idlis made with love and care!
