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Idli

Name: Idli
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 cups idli rice; 1 cup urad dal; 1/2 tsp fenugreek seeds; Salt to taste; Water as needed

Soft & Fluffy Steamed Cakes

A classic South Indian breakfast made from fermented rice and urad dal batter, steamed to soft perfection and served with chutney and sambar.

Breakfast Essential Fermented & Light Highly Digestible

About Idli

Idli is a staple South Indian breakfast known for its soft, spongy texture and mild flavor. Made from a fermented batter of rice and urad dal, it is steamed to create a highly digestible and healthy meal.

Cuisine

South Indian

Serves

3–4 People

Cooking Time

15–20 Minutes
(excluding fermentation)

Ingredients

1 cup parboiled rice
1/4 cup urad dal
1/2 tsp fenugreek seeds
Water (as needed)
Salt to taste

Oil (for greasing)
Coconut chutney (for serving)
Sambar (for serving)

Preparation

1

Soak

Soak rice, urad dal, and fenugreek seeds for 6–8 hours.
2

Grind

Grind into a slightly coarse batter using water.
3

Ferment

Allow batter to ferment overnight until airy.
4

Prepare Batter

Add salt and mix gently.
5

Grease

Grease the idli molds lightly with oil.
6

Steam

Pour batter and steam for 10–15 minutes.
7

Serve

Serve hot with chutney and sambar.

Pro Tip

Fermentation and batter consistency are key to getting the softest idlis. Ensure your batter is neither too thick nor too runny. For incredibly spongy idlis, add a tablespoon of soaked poha (flattened rice) while grinding. Additionally, do not over-mix the batter after fermentation, as you want to keep the air pockets intact for maximum fluffiness.