Idli – Steamed Rice Cakes

A traditional South Indian breakfast spread featuring fluffy idlis paired with aromatic sambar & creamy coconut chutney.

🥗 Ingredients (makes ~15 idlis, enough for 3 servings)

For batter:

• Parboiled rice (Idli rice) – 2 cups (400 g)

• Whole urad dal (black gram, husked) – ½ cup (100 g)

• Fenugreek seeds (methi) – ½ tsp

• Water – as needed (for soaking and grinding)

• Salt – 1 tsp (to taste)

For steaming:

• Oil or ghee – to grease idli plates

• Water – for the steamer

🥘 Step-by-Step Method

1. Soak rice & dal

• Wash the rice 3–4 times and soak in water for 6 hours.

• Wash urad dal + fenugreek seeds and soak separately for 4 hours.

2. Grind batter

• First grind urad dal into a smooth, fluffy batter (add little water gradually).

• Then grind rice into a slightly coarse paste.

• Mix both batters together in a large bowl.

• The consistency should be thick yet pourable (like pancake batter).

3. Ferment the batter

• Add salt and mix gently with clean hands (helps fermentation).

• Cover and ferment 8–12 hours in a warm place (overnight is best).👉 Batter should rise and look airy with tiny bubbles.

4. Steam the idlis

• Grease idli moulds with oil or ghee.

• Pour fermented batter into moulds (fill ¾ full).

• Steam in an idli steamer or pressure cooker (without whistle) for 10–12 minutes.

• Let rest for 2 minutes, then remove idlis with a wet spoon.

  
  

🍴 Serving Suggestions

• Serve hot, fluffy idlis with:

  • Coconut chutney 🥥

  • Sambar (lentil & tamarind vegetable stew)

  • Idli podi (spiced lentil powder mixed with ghee or oil)

    
    

🌟 Tips for Perfect Idlis

• Use idli rice (parboiled rice) for best texture.

• Batter should not be too runny, else idlis turn flat.

• Warm climate = better fermentation; in winter, keep batter inside an oven with light on. can master cooking techniques and discover the joy of cooking like never before. Happy cooking!