Idli is a type of savory, steamed cake that is a popular breakfast food in South India. It is made from a batter of fermented rice and urad dal (a type of lentil), which is ground into a smooth paste, and then steamed in special molds to create the cake-like shape.
Idli is often served with a side of sambar, a spicy lentil soup, and coconut chutney, a condiment made from grated coconut, green chilies, and other spices. It is a nutritious and filling breakfast option that is also gluten-free and vegan.
1 cup parboiled rice
1/4 cup urad dal
1/2 tsp fenugreek seeds (methi seeds)
Salt, to taste
Water, as needed
- Rinse the rice and urad dal separately with water until the water runs clear. Soak the rice and fenugreek seeds in water for about 4-6 hours, and the urad dal in water for about 2-4 hours.
- Drain the water from the rice and grind it into a smooth paste in a blender or wet grinder. Add water as needed to get the right consistency. Transfer the rice batter to a large mixing bowl.
- Drain the water from the urad dal and grind it into a smooth paste in a blender or wet grinder. Add water as needed to get the right consistency. Transfer the urad dal batter to the mixing bowl with the rice batter.
- Mix the two batters together with your hands or a spoon until they are well combined. Add salt to taste and mix again.
- Cover the bowl with a lid or plastic wrap and let the batter ferment overnight or for 8-12 hours in a warm place. The batter should rise and become airy.
- Grease the idli molds with oil or ghee. Fill each mold about 2/3 full with the batter.
- Place the molds in a steamer and steam for 10-15 minutes, or until the idlis are cooked and firm. You can test if they are done by inserting a toothpick into the center of an idli – if it comes out clean, they are ready.
- Let the idlis cool for a few minutes before removing them from the molds using a knife or spoon. Serve hot with sambar and coconut chutney.
- Note: You can also add other ingredients to the batter, such as grated carrots, chopped cilantro, or green chilies, for added flavor and nutrition.