Soft Idli (Steamed Rice and Lentil Cakes)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Idlis are steamed cakes made from a fermented batter of rice and urad dal. They are naturally vegan and gluten-free, and soft enough to melt in the mouth.

The batter needs time and warmth to ferment, but the hands-on work is short. Whip the dal until it is light and fluffy; that is what makes idlis soft.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Shreyak Singh on Unsplash; Photo 2: sarthak on Pexels; Photo 3: Nifty Highness on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Soft Idli (Steamed Rice and Lentil Cakes)

Author: KP Cooking Method: Steaming Cuisine: Indian Courses: Breakfast Recipe Keys: Dairy Free Gluten Free Vegan

Prep Time 30 mins Cook Time 12 mins Rest Time 840 mins Total Time 14 hrs 42 mins

Servings: 6

Description

Light, fluffy idlis from a fermented rice and urad dal batter, with clear ratios and fermentation tips. Serve with sambar and chutney.

Ingredients

Servings

• 200 g whole urad dal (1 cup)
• ½ tsp fenugreek seeds (methi)
• 600 g idli rice (parboiled rice) (3 cups)
• ¼ cup thick poha (optional, for softness)
• 1½ tsp salt
• water
• oil (for the moulds)

Instructions

1. Rinse the dal with the fenugreek and soak 4-6 hours. Soak the rice (and poha) separately for 4-6 hours.
2. Grind the dal with about ¾ cup of cold water, added slowly, for 10 minutes until very fluffy and light.
3. Grind the rice to a slightly coarse, semolina-like texture. Mix both batters with the salt by hand for 2 minutes.
4. Cover loosely and ferment in a warm place for 8-12 hours until doubled and bubbly.
5. Stir gently without beating out the air. Grease the moulds, fill them three-quarters full and steam 10-12 minutes. Rest 5 minutes before removing.

Note

Warmth drives fermentation; in cold weather use an oven with only the light on. Do not over-stir the fermented batter. The batter keeps 4-5 days in the fridge; steam idlis fresh, or reheat leftover idlis (2 days) by steaming.