Idli (Steamed Rice Cakes)

Soft, fluffy Indian idlis made from fermented rice and lentil batter. These healthy steamed rice cakes are perfect for breakfast or a light meal, served with chutney and sambar!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, rinse both the parboiled and raw rice in cold water until the water runs clear. In a large bowl, soak the rice in water for 6-8 hours. In another bowl, rinse and soak the urad dal and fenugreek seeds together in water for the same duration.

Step 2

After the soaking time, drain the water from the rice and urad dal. Using a wet grinder or blender, grind the soaked urad dal and fenugreek seeds into a smooth, fluffy batter, adding a little water as needed. Transfer the batter to a large mixing bowl.

Step 3

Next, grind the soaked rice into a slightly coarse batter (grainy texture). Add water sparingly to help with grinding, ensuring the batter isn't too runny. Add this rice batter to the same bowl as the urad dal batter.

Step 4

Combine the rice and urad dal batters thoroughly, mixing with your hands for better fermentation. Add salt to taste and mix again. The consistency should be thick yet pourable. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and become light and airy.

Step 5

Once the batter has fermented, stir it gently without deflating the bubbles. If the batter seems too thick, you can add a little water to adjust the consistency, but ensure it remains thick enough to hold shape.

Step 6

Grease the idli moulds with a small amount of oil to prevent sticking. Pour the batter into the moulds, filling each about 3/4 full to allow room for rising.

Step 7

Place the idli stand in a steamer filled with boiling water. Cover and steam the idlis for 10-12 minutes on medium heat, or until a toothpick inserted into the centre comes out clean. Avoid opening the lid during steaming to ensure the idlis cook evenly.

Step 8

Once steamed, remove the idli stand from the steamer and allow the idlis to cool slightly before removing them from the moulds. Serve the soft and fluffy idlis warm with traditional sides like coconut chutney, sambar, or a spicy tomato chutney. For extra flavours, you can drizzle a bit of ghee or sesame oil over the idlis before serving.

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