Classic Idli Recipe | Easy Onam Rice Dish | Tasty South Indian Fermented Rice Cake Recipe

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cheaper while providing a similar texture.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut flakes

Dried coconut flakes are less expensive and can be rehydrated.

Start by washing and soaking 1/2 cup urad dal and 1 1/2 cups idli rice. Be sure to wash and soak the dal and rice in separate bowls.

In the idli rice bowl, add 1/2 tsp of methi seeds for soaking as well.

Soak the dal & rice for 3-4 hours.

In a blender, add the soaked Urad dal along with a few tablespoons of the soaking water. Grind into a smooth paste - about 2-3 minutes.

Pour the Urad dal paste into a large bowl.

Next, add the soaked rice into the blender along with a few tablespoons of the soaking water.

Grind until it is mostly smooth with some coarse grains of rice remaining.

Remove from the blender and pour into the same bowl as the dal paste.

Cover the bowl with a plate or plastic wrap and place in a warm area for at least 8 hours (or overnight) to ferment.

After fermenting, you will see that the mixture has risen slightly and formed air bubbles. The batter is now ready to use.

Once you are ready to cook the Idli, add salt according to taste. Do not add salt until just before cooking, or it will stop the fermentation process.

Prepare the idli steamer by adding water to the pot and setting it on medium heat.

Next, grease the idli mold with oil or ghee.

Add about 1 tablespoon of idli batter to each mold.

Place the mold tray into the steaming pot and steam for about 5 minutes (or until a toothpick comes out clean).

To remove the cooked idli from the pan, use the toothpick to help lift it out of the mold.

Plate the idli and serve warm with sambar or chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens