Idli Recipe | How to make Idlis
Super soft and spongy idlis made with rice and black lentil gram and served with coconut chutney would make a wonderful weekend breakfast.
Being a North Indian, South Indian dishes always fantasize us and we’d do anything to go out and have some dosa or idli on usual eating outs. I know as much I love SI food I kind of find it tedious to make so I would try my hand making once or twice in a month, that too on weekends only. It seems weird that I hadn’t posted idli recipes on the blog, right? But better late than never, I guess.
Anyways I made these idlis in small stainless steel bowls as I do not have idli stand but they really came out very soft and delicious. We had a very satisfying and delicious South Indian style breakfast where I served the idlis with coconut chutney, mint chutney, and sambar.
Blogging Marathon#79 Week2/Day1
Soft and spongy idlis with coconut chutney and a bowl of piping hot sambhar is just perfect weekend breakfast.
- 1 cup idli rice
- 1/2 cup urad dal, split and washed
- 1 teaspoon fenugreek seeds
- 4 cups water
- salt to taste
Wash and soak rice in a mixing bowl with 2 cups of water for about 6 hours to overnight.
Wash and soak urad dal in 1 1/2 cups of water along with fenugreek seeds for 6 hours to overnight.
Once soaked overnight, grind rice in the grinder using a little water if required and set aside.
Likewise, grind the urad dal using a little water and set aside.
In a mixing bowl mix together rice and dal mixture. Add salt and let it rest to ferment for 6 to 8 hours or overnight.
Once fermented, heat up a steamer and grease the idli maker plates with oil or ghee.
Add spoonfuls of batter into the idli plates and steam for about 15 to 20 minutes.
Remove from the steamer and serve hot with sambhar, coconut and mint chutney.
The better the fermented idli batter is the best the idlis would be.