Steamed Idli
These soft, spongy cakes are the foundation of a South Indian breakfast. They require patience during the soaking and fermentation stages, but the actual steaming takes only minutes.
Patience is your primary ingredient.
The batter needs time to develop its leaven. If your kitchen is cool, leave the bowl inside an unlit oven to provide a draft-free environment for fermentation.
- High-speed blender or stone grinder
- Large mixing bowl
- Idli steamer or pressure cooker
- Idli plates
What goes in.
- 3 cupsparboiled rice (idli rice)
- 1 cupskinned split black gram (urad dal)
- 1 tspfenugreek seeds
- 1.5 tspsea salt
- as neededwater
Grinding for Volume
When grinding the urad dal, add water slowly. You want to whip air into the batter until it is fluffy and tripled in volume before mixing it with the coarser rice paste.
The method.
Soak the grains
Wash the rice and dal separately. Soak the rice in one bowl and the dal with fenugreek seeds in another for at least 6 hours.
Grind
Drain the dal and blend it with small amounts of cold water until the texture is light and frothy. Drain the rice and grind it into a slightly granular, thick paste. Combine both in a large bowl.
Ferment
Stir in the salt by hand—the heat from your palm helps activate the process. Cover loosely and set in a warm place for 8 to 10 hours until the batter has risen and shows bubbles.
Steam
Grease your idli molds lightly with oil. Ladle the batter into the molds and steam in a covered pot with an inch of water at the base. Steam for 10 minutes on medium-high heat.
Cool and remove
Turn off the heat and let them sit for 2 minutes before opening the lid. Remove with a wet spoon to prevent sticking.
Other turns to take.
Rava Idli
A quick version using semolina, yogurt, and fruit salt instead of fermented rice and lentil batter.
Kanchipuram Idli
Spiced with cumin, black pepper, and ginger, and cooked in tall containers for a denser texture.
When it doesn't go to plan.
Use filtered water for soaking and grinding; chlorine can sometimes inhibit fermentation.
Do not over-mix the batter after it has fermented; keep the air bubbles intact.
If the idli stick to the plates, the plates are likely too hot or not greased well enough.
The ones that keep coming up.
Why didn't my batter rise?
The room might be too cold or the urad dal might be old. Ensure you use fresh, high-quality dal, as it is the protein source that fuels the fermentation.
Can I store the extra batter?
Yes, store it in the refrigerator immediately after it has fermented. Use it within 3 days; the flavor will become increasingly sour over time.
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