Idli Recipe (Soft Idli)
Idli is a soft, round and fluffy South Indian steamed rice cake made with fermented rice and urad dal batter. This healthy recipe is perfect for breakfast and is best served with sambar and coconut chutney. Follow these step-by-step instructions to make round and soft idlis at home.
Equipment
- 2 Large mixing bowls (for soaking and fermenting)
- 1 Blender (for grinding dal and rice)
- 1 Idli steamer
- 1 Idli stand
- 1 Ladle or spoon (for pouring batter)
- 2 Measuring cups and spoons
- 1 Spatula or butter knife (for removing idlis)
- 1 Clean kitchen towel or lid (for covering batter during fermentation)
Ingredients
- 2 cups idli rice
- 1 cup urad dal black gram
- ½ teaspoon fenugreek seeds
- 1 teaspoon salt
- Water as needed for soaking and grinding
- Oil for greasing the idli molds
Instructions
- Rinse 2 cups of idli rice thoroughly and soak in fresh water for at least 6 hours or overnight.
- Rinse 1 cup urad dal and soak with ½ teaspoon fenugreek seeds in water for 6 hours or overnight.
- Drain the soaked dal and grind it with a little water to a fluffy consistency.
- Grind the rice separately to a slightly coarse batter. Combine both batters and mix thoroughly with your hand.
- Add 1 teaspoon salt to the mixed batter.
- Cover and ferment the batter in a warm place for 8–12 hours until the batter rises and becomes airy.
- Prepare the steamer by greasing the idli molds with a little oil.
- Add 2–3 cups of water to the idli steamer base and bring it to a boil.
- Pour batter into the molds without overfilling to steam the idlis.
- Place the stand in the steamer, cover, and steam Idlis for 10–15 minutes. Check doneness by inserting a toothpick.
- Turn off the heat, let the idlis sit for 2 minutes. Use a spoon to gently remove the idlis from the molds.
- Garnish Idlis with curry leaves or a drizzle of ghee.
- Serve South Indian Idlis with coconut chutney, tomato chutney and sambar.