Idli (Steamed Rice Cakes)

• 2 cups idli rice
• 1/2 cup urad dal
• 1 tbsp fenugreek seeds
• Salt to taste
• Water as needed

Steps

1. 1 Rinse idli rice and soak with fenugreek seeds for 4 hours. Soak urad dal separately for the same time.
2. 2 Drain and grind urad dal to a smooth, fluffy batter, adding water sparingly.
3. 3 Grind soaked rice into a coarse batter and mix with dal batter.
4. 4 Combine batters, add salt, and let ferment for 8-12 hours.
5. 5 Ladle batter into greased idli molds and steam for 10-12 minutes.
6. 6 Check for doneness by gently poking an idli; it should spring back.

Equipment

• Blender or wet grinder
• Idli steamer or molds

Variations

• Add a pinch of asafoetida to the batter for extra flavor.
• Experiment with adding vegetables like grated carrots to the batter.

Substitutions

• If idli rice isn't available, substitute with parboiled rice.

Pairings

• Coconut chutney
• Sambar

Nutrition

Tips

• Ensure batters are mixed well for even fermentation.
• For best texture, use a pressure cooker to speed up fermentation in cooler climates.

Storage

Keep idlis in an airtight container in the fridge for up to 2 days. Reheat by steaming for 5 minutes.

Freezing: Freeze idlis in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge and reheat by steaming.

Serving Suggestions

• Serve with coconut chutney and sambar for an authentic experience.
• Pair with a spicy pickle for an added kick.

FAQ