Idli Recipe | How to make Idlis

What is Idli?

Idli is steamed cakes made with a fermented batter of lentil and rice. They are healthy, gluten-free, and super addictive dishes to make for 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 it only once or twice in a month. It seems weird that I hadn’t posted idli recipes on the blog, right? But better late than never, I guess.

Super soft and spongy idlis made with rice and black lentil gram and served with peanut chutney would make a wonderful weekend breakfast.

Idlis keep you satiated for long hours.

Basic Ingredients for Idli:

• Rice- Try to use idli rice to make the idlis but if you can’t get you can try with sona masori or basmati rice too.
• Urad dal (washed bengal gram lentil)- Washed and split or whole urad dal

Hoe to make Idli?

The process of making idli starts a day before you’d want to make them. First of all, Wash and soak the rice along with fenugreek seeds in a mixing bowl and let them soak for about 6 hours or preferably overnight.

Do the same procedure with urad dal, wash and soak in enough water overnight. Once both dal and rice are 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.

Make sure to grind the dal and rice separately. Now add the dal and rice batter in a big mixing bowl and keep it at a warm place to ferment for 6-8 hours.

How to ferment the batter?

• Now the first way to ferment the batter is to place it in a preheated oven (preheat the oven for 10 minutes, turn it off and then place the batter bowl in it) a few hours. I recommend using this method if you live in cold places or if it is the winter season.
• Alternatively, you can place it on the kitchen counter if you live in a warm place.
• If you do not have an oven keep it in sunlight for a few hours and it will ferment nicely.

Once the batter is fermented, heat up a steamer and grease the idli maker plates with oil or ghee. Steam cook the idli, remove from the steamer with a wet spoon. Serve warm with peanut chutney.

Serving, Storage and Variations:

Serve the warm idli with any of your favorite chutney like coconut chutney, tomato onion chutney or peanut chutney. You may also serve the idlis with sambhar, dunk them in the sambhar and enjoy.

You can store the leftover idli in the refrigerator in a closed lid container. When ready to eat, sprinkle some water and warm up in MW for a few seconds. Or you can make masala idli bites with the leftover idlis for a tea time snack.

If you are in a hurry and do not have time to soak and grind the batter, still want to enjoy idlis, do try the instant rava idli and enjoy.

Looking for more such south Indian recipes to get some ideas for your lunch or dinner? Do not miss my Rava Medhu Vada and Masala Idli and the best one’s Rava Upma.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

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Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your idli and please do share your tips and tricks with me.

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Best Regards,