Idli | How To Make Idli At Home | South Indian Cuisine | Recipe By Ruchi Bharani

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and more affordable.

fenugreek seeds

🥗Healthier: coriander seeds

💰Cheaper: none

Coriander seeds can add flavor without altering texture.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different flavor profile.

water

🥗Healthier: none

💰Cheaper: none

Water is essential for soaking and grinding.

Soak urad dal and parboiled rice separately for at least 6 to 7 hours.

Grind the urad dal into a fine paste using minimal water.

Grind the rice into a coarse paste.

Mix the two batters together and ferment for 6 to 7 hours.

Add salt to the fermented batter and mix well.

Remove enough batter for one batch of idlis (about 12 idlis) into a separate bowl.

Add 1/8 teaspoon of soda bicarb to the portion of batter and mix well (optional).

Grease the idli stand with oil.

Pour a spoonful of batter into each compartment of the idli stand.

In a pressure cooker, boil water for 10 minutes with a small stand and a plate inside (without the vent valve).

Once the water is boiling, place the idli stand in the pressure cooker.

Cover the cooker and steam the idlis on high flame for 15 minutes.

After 15 minutes, remove the idlis from the cooker and let them rest for 1-2 minutes before scooping them out with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary