Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Idli

Soft, fermented steamed rice cakes, slightly different from Tamil Nadu idli in that Kerala households use a higher proportion of raw rice to urad dal, producing a slightly less fluffy but more flavourful idli with a subtle tang. Kerala idlis are served with coconut chutney and a thin, pepper-heavy sambar that is less sweet than its Tamil counterpart. A staple Monday-to-Friday breakfast for millions.

🧺 Ingredients

• 2 cups (380 g) raw rice (idli rice or pachari), soaked 6 hours
• 1 cup (200 g) whole urad dal, soaked 4 hours
• ½ tsp (3 g) salt
• Water as needed for grinding
• 1 cup (100 g) freshly grated coconut
• 2 green chillies
• 1-inch ginger (8 g)
• Salt to taste
• 1 tsp (5 ml) coconut oil
• ½ tsp (1.5 g) mustard seeds
• 1 sprig curry leaves
• 1 dried red chilli

👩‍🍳 How to make Idli

1. Grind urad dal first with minimal water for 8 minutes until very light and fluffy, like whipped cream.
2. Transfer to a large vessel.
3. Grind rice with a little water for 5 minutes until a smooth, slightly grainy batter forms.
4. Combine both batters, add salt, mix well.
5. The combined batter should be of pouring consistency.
6. Cover loosely and ferment at room temperature for 10–12 hours — longer in cooler weather.
7. Batter should double in volume, turn bubbly, and smell slightly sour.
8. Do not stir after fermentation begins.
9. Grease idli moulds with oil.
10. Pour batter into moulds, filling ¾ full.
11. Place in a steamer with 2 cups of boiling water.
12. Steam over high heat for 12–13 minutes.
13. Insert a toothpick — it should come out clean.
14. Let rest 2 minutes before removing with a wet spoon.
15. Grind coconut, green chillies, ginger with ¼ cup water to a smooth paste.
16. Add salt.
17. For tempering: heat coconut oil, add mustard seeds (until they pop, 30 seconds), curry leaves, and red chilli.
18. Pour over chutney.

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