Idli
Soft, fluffy steamed cakes made from fermented rice and lentil batter, a classic South Indian breakfast.
- Total time
- 540 min
- Servings
- 4
- Calories
- 180
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Rinse rice and urad dal separately, then soak rice with fenugreek seeds for 4 hours and dal for 4 hours.
Step 2
Drain and grind dal with 1/2 cup water to a fluffy batter, then grind rice with remaining water to a smooth paste.
Step 3
Mix both batters, add salt, and ferment in a warm place for 8-12 hours until doubled.
Step 4
Stir the fermented batter gently; it should be thick and pourable.
Step 5
Grease idli molds, pour batter into each cavity, and steam for 10-12 minutes until a toothpick comes out clean.
Step 6
Let cool slightly, then remove idlis with a spoon and serve warm.
Tools you’ll need
- Idli steamer or pot with rack
- Idli molds
- Blender or wet grinder
- Mixing bowl
- Measuring cups and spoons
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