Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Idli

Traditional 65. Idli recipe

🧺 Ingredients

• 1 cup urad dal, soaked
• 1/2 cup chana dal, soaked
• 3 cups parboiled rice, soaked
• 1/2 tsp salt
• 1/4 tsp fenugreek seeds (optional)

👩‍🍳 How to make Idli

1. Ferment batter (4-8 hours, room temperature): Blend soaked urad dal with 1/4 cup water to smooth, airy batter (3-5 minutes blending). Separately blend rice with 1/4 cup water to smooth paste. Mix together, add salt, fenugreek seeds. Keep in warm place covered. Visual: batter rises to 1.5x size with bubbles.
2. Test fermentation (1 sec): Batter should have sour smell and be bubbly throughout. A spoonful dropped in water should float.
3. Oil idli molds (1 min, no heat): Lightly oil cavities of idli maker.
4. Pour batter (2 mins, no heat): Fill molds with fermented batter, smooth surface.
5. Steam (7-8 mins, medium-high heat): Place mold in steamer, steam covered until idli is cooked through and a skewer comes out clean. Visual: idli puffed, cooked.
6. Remove (2 mins, no heat): Cool 1 minute, turn out onto plate. Idli should come out easily, fluffy, white.

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