Idli Recipe
Learn to make soft and fluffy idli effortlessly with this comprehensive idli recipe that comes packed with numerous tips and suggestions. The post covers the step-by-step method of creating idli batter as well. Idli, a beloved Indian breakfast, is not only filling but also nutritious, making it a perfect start to your day.
Ingredients
- 1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
- ½ cup whole or split urad dal – 120 grams whole or split urad dal (husked black gram)
- ¼ cup thick poha – 20 grams (flattened rice)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 2 cups water – for soaking rice
- 1 cup water – for soaking urad dal
- ½ cup water – for grinding urad dal or add as required
- ¾ to 1 cup water – for grinding rice or add as required
- 1 teaspoon rock salt (edible and food grade) or sea salt
- oil – as required to apply to the idli moulds
- 2 to 2.5 cups water – for steaming idli
Instructions
Soaking Rice And Lentils
- Pick and rinse both the regular rice and parboiled rice.
- Rinse the poha and add to the rice.
- Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
- In a separate bowl, rinse the urad dal and methi seeds a couple of times.
- Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
Making Idli Batter
- Drain the soaked urad dal. Reserve the water.
- Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup water. Grind till you get a smooth and fluffy batter.
- Remove the urad dal batter in a bowl and keep aside.
- Grind the rice in batches to make a smooth batter.
- Mix both the batters together in a large bowl or pan. Add salt and mix well.
- Cover and let the batter ferment for 8 to 9 hours or more if required.
- After the fermentation process is over, the idli batter will become double in size and rise.
Steaming Idli
- Grease the idli moulds.
- Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
- If using pressure cooker remove the vent weight (whistle).
- Steam for 12 to 15 mins or until the idli is done.
- Serve the steaming hot idli with coconut chutney and sambar.
- Remaining batter can be stored in the refrigerator for a couple of days.
Nutrition
Calories: 38kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 81mgPotassium: 9mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg
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