Soft Idli (Steamed Rice and Lentil Cakes)
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
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.
.dr-entry-content{display:flex;flex-direction:column}.dr-entry-content>*{max-width:100%}.dr-entry-content>.ca-credits{order:99}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.
Description
Light, fluffy idlis from a fermented rice and urad dal batter, with clear ratios and fermentation tips. Serve with sambar and chutney.
Ingredients
- 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.NoteWarmth 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. - 2