The Best Idli Recipe Served Before You

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Another most loved south Indian dish after dosa across the country is the idli. Moreover, this fermented food has immense benefits for your health as well. With its roots in South India, idli has made its way into every kitchen in the country.

Idlis are porous and white baked cakes that are the healthiest and simple food in the world. Served along with sambhar and chutney, idlis can undoubtedly be the most flavoursome yet simple and delicious food you’ll ever eat. It can nurture your digestive system back on track and serves as a perfect protein combination. 

Moreover, you do not have to rely on restaurants or eateries to relish delicious idli dishes. To ease your dilemma, we have furnished an idli recipe. Follow this Idli recipe and get yourself some soft, fluffy, crisp and round idlis prepared for you.

Know the Ingredients

Soaking Time: 4 hours

Preparation Time: 5 minutes

Fermentation Time: 12 hours

Cooking Time: 40 minutes

Idli Servings: 20 Idlis

Here are the ingredients which go into idlis. Go through the list and get these ingredients for you. 

  • Urad Daal (Split Black Lentils) – ¼ cup
  • Methi seeds (Fenugreek) – 1/3 tbsp
  • Ukhda Chawal (par-boiled rice) – ¾ cup
  • Jada Poha (thick beaten rice) – 1¼ tbsp
  • Salt – To taste

Here is the Idli Recipe Process

We have put the method for preparing idli in the simplest form. Just follow this and you will have perfect, delicious and steaming hot idlis prepared before you.

Making the Batter

  • Place the Urad daal and rice in two separate containers. Pour water in them and let them soak for 4 to 6 hours or overnight.
  • Drain the water from the containers. In a high-powered blender, grind the dal and rice one by one. Add water as required to the daal to get enough consistency like a thick pancake batter.
  • For rice, grind it as you did like daal. However, grind the rice until it has slight coarseness. There should be no rice grains but a gritty and coarse consistency. 
  • Check the batter for coarseness by rubbing it between your fingers. You should feel some grits but no rice grains. 
  • Check that the batter is smooth and then remove it into another container.

Fermenting the batter

  • Mix the rice and daal batter in one container. Mix them with clean hands. The warmth of your hands will start and hasten the fermentation process.
  • Cover the bowl properly. Do not overfill the container as the batter will ferment and rise.
  • Keep the container in a warm place for at least seven or eight hours. This much time is sufficient for the batter to puff and rise. 

Steaming the idli

  • Take a steamer or a pressure cooker with a removable pressure regulator, place a trivet and pour an inch of water into it.
  • Take the idli plates and grease them with oil properly. 
  • Pour the fermented idli batter into the greased mould. Do not overflow the moulds with the batter.
  • Place the mould into the steamer or pressure cooker and cover the lid. Remove the pressure regulator of the pressure cooker. 
  • Let the idlis cook for 10-15 minutes or until they are cooked. You can check them by inserting a toothpick in the middle of idlis. If it comes out clean, the idlis are cooked. If not, let them cook for a few more minutes. 
  • Let the idlis cool down a little so that they leave the mould. Then, remove them from the mould with a sharp-edged spoon. 
  • Repeat the process with the remaining batter and make more idlis.
Idli Recipe

Remember these

  • Soak daal and rice in different containers. They both require different water quantities and provide better results as well.
  • While grinding daal and rice, do not put too much water at once. This can lead to a watery batter with imperfect consistency.
  • Make sure that the batter is properly fermented. If not, it could lead to flattened idlis.
  • To check the batter consistency, ensure that it has a ketchup-like pouring consistency. It should not be hard or runny. 
  • Avoid using long-grain rice. Using par-boiled rice will make fluffy and soft idlis.
  • Check the proportion of daal and rice. Keep the rice and daal ratio 2:1.
  • You can use rock salt instead of the regular salt you use for better results.
  • Grease the idli plates properly before pouring the batter for steaming. Otherwise, the idlis might stick to it.

Your delicious idlis are ready. Serve them hot with some Sambhar and coconut chutney. Relish the simple yet sophisticated flavours which you’ve cooked yourself. Cooking something makes it even more delicious and enjoyable.