Breakfast & Brunch > International Breakfast & Brunch > Other International Breakfasts > Indian Breakfast (Idli, Dosa, Sambar)

Idli: Soft and Fluffy South Indian Steamed Cakes

Idli are soft, fluffy, and steamed rice cakes, a staple South Indian breakfast. This recipe guarantees perfectly fermented batter and melt-in-your-mouth idlis.

Prep Time
24 hours (including soaking and fermentation)
Cook Time
15-20 minutes per batch
Servings
15-20 idlis
Ingredients
  • 3 cups Idli Rice (Parboiled Rice)
  • 1 cup Urad Dal (Split Black Gram)
  • 1 teaspoon Fenugreek Seeds (Methi Seeds)
  • To taste Salt
  • As needed Water

Soaking the Rice and Dal

Thoroughly rinse the idli rice and urad dal separately. Soak the rice for at least 4 hours. Soak the urad dal with the fenugreek seeds for at least 4 hours, or preferably overnight. Soaking well is crucial for a soft batter.

Grinding the Batter

First, grind the urad dal with the fenugreek seeds into a very smooth, fluffy batter, using cold water as needed. The batter should be light and airy. Then, grind the soaked rice into a slightly coarse batter. It shouldn't be completely smooth. Mix both batters together in a large bowl.

Fermenting the Batter

Add salt to the batter and mix well with your hand. This helps in fermentation. Cover the bowl and leave it in a warm place for 8-12 hours, or until the batter has doubled in volume. The fermentation time will vary depending on the temperature.

Steaming the Idlis

Grease the idli molds with oil or cooking spray. Pour the batter into the molds, filling them about ¾ full. Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the idlis cool slightly before removing them from the molds. Serve hot with sambar and chutney.

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FAQ

  • Why are my idlis hard?

    This could be due to several reasons: insufficient soaking of the rice and dal, under-fermentation of the batter, or over-steaming. Ensure proper soaking and fermentation, and avoid over-steaming.
  • How do I store leftover idlis?

    Leftover idlis can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them by steaming or microwaving before serving.
  • Can I use regular rice instead of idli rice?

    While it's best to use idli rice for the ideal texture, you can use regular parboiled rice. However, the texture of the idlis might be slightly different.