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7 Mins delivery

Idli

Serves 4
30 mins
150 Kcal
Idli can be treated as the South Indian superfood for everyday health. It supports gut health and thereby boosts your immune system. Made using fermented rice and lentil batter, idli is a soft, fluffy, delicious rice cake from South India. Because of its delicate tang and lightness, it goes well with various sides. Sambar is a vegetable stew made with lentils and chutneys, usually served with idli. It is also a nutritious and satisfying fibre, protein, and carbohydrate dish. The Idli recipe is popular among people looking for a light but satisfying meal because it is quickly digested. Idlis are a flexible food that can be eaten for breakfast, as a light meal, or as a snack anytime. They've also gained popularity as a healthy replacement for heavier, oilier dishes for people who want a balanced diet. They are straightforward to carry and packable, preserving their freshness for several hours. Two idlis and sambar with at least two to three vegetables and lots of dhal is perfect for a healthy breakfast routine. Thus, idli is an easy-to-cook, easy-to-digest, fulfilling dish without saturated or trans fat. Recipes for idli can be made in many variations using oats, rava, ragi, multigrain, etc. Its portion control is also super easy, making it one of the best weight-loss-friendly meal options ever available. Don't worry about leftover idlis; turn them into tadka and enjoy them as a lip-smackingly delicious evening snack.

Ingredients required for Idli

  1. 250 gms idli rice
  2. 75 gms urad dal
  3. 1 tsp salt

Cooking steps for Idli

  1. 1
    Take 250 gms of idli rice and 75 gms of urad dal and soak them together or separately in water for about 4-5 hours. It is important to soak the grains and dal since this softens them and makes grinding them later into a smooth paste more simple.
  2. 2
    After washing, grind the rice and urad dal into an even paste. Grind them separately for extra smoothness into a smooth paste. Mix them in a large bowl. The rice paste should have a consistency that is smooth enough. The paste made from urad dal should be smooth and fluffy. The idlis' softness is primarily dependent on their texture.
  3. 3
    Add 1 tsp of salt to the mixture and stir well. Make sure the salt is dispersed evenly throughout the batter by stirring the mixture to help with the fermentation process and improve the flavour. Cover the bowl and let it ferment overnight. Idlis turn out soft and fluffy because of the fermentation process, which makes the batter rise and become airy. Since the fermentation process proceeds more quickly in a warm environment, the batter should be stored in a warm spot.
  4. 4
    The batter will smell somewhat sour and have risen by the following day, which means it is perfectly fermented. To ensure an even consistency throughout, gently stir the batter.
  5. 5
    Grease the idli plates with a bit of oil. By doing this, the idlis won't stick to the plates during steaming. Pour the batter into the plates, filling them only halfway. The batter will expand while steaming, so it's best to fill the plates halfway rather than all the way.
  6. 6
    Steam the idlis in a steamer for 10-15 minutes on medium flame. The timing may change slightly depending on the size of the idlis and the flame's intensity. Put a toothpick or a knife into the centre of an idli to see if it's cooked through. Your idlis are ready if it comes out clean.
  7. 7
    Once done, remove the idlis from the steamer and let them cool for a few minutes before removing them from the plates.The idlis are easier to remove off the plates during this cooling time.
  8. 8
    Serve the hot idlis with your favourite side dish, sambar or coconut chutney. The soft, spongy idlis create a filling and appealing meal when combined with a tasty chutney or sambar. Enjoy the traditional South Indian treat, homemade idlis.
  9. 9
    If you liked this recipe of idli, don't forget to share it with your friends and family.

Shop Ingredients

Salt (1 Tsp)
27
1
21
1
97
1
22
1
50
1
107
1
57
1
105
1
47
1
67
1
Urad Dal (75 gms)
196
1
192
1
188
1
107
1
230
1
149
1
99
1
107
1
253
1
116
1
Idli Rice (250 gms)
59
1
337
1
289
1
120
1
356
1
69
1
361
1

FAQs

What should I do if the batter doesn't ferment properly?

Low temperatures may be the cause of the batter's poor fermentation. Try putting the batter somewhere warm, such as next to a warm surface or inside an oven with the light on. A small amount of sugar added to the batter before fermentation can also aid in accelerating the process.

Can I store the leftover idli batter?

Indeed, you may keep any leftover idli batter in the fridge for two to three days. Just remember that before using it once more, you should bring it to room temperature.

My idlis turned out to be hard. What went wrong?

Several things can cause hard idlis, including over-grinding the batter, insufficient fermentation, or steaming excessively high temperatures. Ensure the batter is thoroughly fermented, and cook the idlis over medium heat.