Steamed Rice Idli
The secret to successful idli is the fermentation. You are looking for a batter that has doubled in volume and carries a slightly sour, yeasty aroma before it touches the steamer.
Patience is your primary ingredient
The soaking and fermentation times vary based on the temperature of your kitchen; in warmer weather, the batter will rise much faster.
- high-speed blender or stone grinder
- large mixing bowl
- idli steamer or pressure cooker
- idli plates
What goes in.
- 2 cupsparboiled rice (idli rice)
- 1/2 cupwhole skinless urad dal
- 1/2 tspfenugreek seeds
- 1 tspsea salt
- as neededwater
The Grind Texture
The dal must be ground into a thick, frothy cream. This air trapped in the dal batter is what ensures the idlis rise and stay light during steaming.
The method.
Soak
Rinse 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 water. Grind the dal first until it is fluffy and doubles in volume. Then grind the rice until it has a slightly coarse, gritty texture. Combine both in a large bowl.
Ferment
Mix with clean hands to encourage natural bacteria. Cover and set in a warm, dark place for 8 to 10 hours until the batter surface looks bubbly.
Season
Fold the salt into the fermented batter gently so you do not deflate the trapped air bubbles.
Steam
Grease the idli molds lightly. Pour batter into each depression. Steam on high for 10 minutes. Turn off the heat and let them rest in the steamer for 2 minutes before un-molding.
Other turns to take.
Rava Idli
A quick version using roasted semolina instead of fermented rice batter, held together with yogurt.
When it doesn't go to plan.
Use filtered water for soaking and grinding; chlorine can sometimes inhibit fermentation.
If your kitchen is cold, keep the batter inside an unlit oven with the light turned on.
Do not over-mix the batter once it has fermented or the idlis will become dense.
The ones that keep coming up.
How do I know if my batter has fermented enough?
The batter will have a distinct, slightly sour smell and should have increased significantly in volume with visible bubbles on the surface.
Why are my idlis hard?
Usually, this means the dal was not ground enough to create a frothy consistency, or the fermentation process was too short.
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