Idli is a south Indian traditional breakfast recipe. This is usually accompanied with spicy lentil soup, Sambar and/or with coconut chutney. Idlis are light on your tummy as they are steam cook. There are many ways to prepare them, every household has their own recipe, but here is my version.
Serves – 2
Soaking time – 8 hrs or overnight.
Grinding time – 30 mins
Fermenting time – 8 to 10 hrs
Cooking time – 15 to 20 mins
- Parboiled Rice (Idli Rice) – 3 Cups
- Black Gram Dal – 1 Cup
- Fenugreek Seeds – 1 tsp
- Salt – to taste
- Water – as required
- Water (for grinding) – 700 ml or as required
- Oil or ghee (for greasing) – 1 tsp
In a bowl add in the rice and wash, rinse with fresh water and drain. Again add fresh water and soak the rice in enough water for 8 hrs. (As the rice expands while soaking in the water make sure that you add enough water nearly double in the quantity of the rice)
Do the same thing with the dal, but in a different bowl. Then add in fenugreek seeds. So, the fenugreek seeds will be floating on the top.
So now forget about the resting time of the dal and rice. Leave it for 8 hrs without covering it.
So once the soaking time is finished, drain the remaining water from the dal and rice set aside.
Grind the rice into a smooth paste (can be little coarse) adding the water as required. Set aside.
Grind the dal and fenugreek mixture to a smooth paste until you get bubbles in the batter and batter is white, light and fluffy.
Mix both the rice and dal batter together and leave it in a warm place for 8 to 10 hrs until the batter doubles in volume or it should have tiny bubbles. (I usually preheat the oven to 200 F then turn it off and place the bowl of the batter in it with its mouth covered half a way through and also turn on the light of the oven too)
Once the batter is fermented, add salt and mix well till blended really nice. You may or may not need additional water into the batter. The batter should be thick and have pouring consistency.Grease the idli moulds (with oil or ghee) and pour to batter into the moulds giving some place for the batter to expand.
Arrange the molds in a position so that the holes on each mold should be in a zig zag manner rather than in a straight line. So that it has enough room to puff up without sticking to the upper molds.
Add in 2 cups of water into the idli cooker and place the idli stand and steam cook till the cold knife inserted at the center if any idli comes out clean.
Once they are done, remove from the cooker and rest for 2 mins, then remove using a spoon (dip the spoon into chilled water then use it). Serve it with hot sambar or chutney.