Idli Recipe

Steamed idlis is a savory cake of south Indian origin popular throughout the country. They are made by steaming a batter consisting of fermented lentils and rice.

Ingredients for Idli batter

• Rice ( kachcha chawal) – 3 cups
• Urud dal (black gram) – 1½ cups
• Boiled  rice (cooked) – a handful
• Methi seeds(fenugreek seeds) – a small handful
• Salt to taste
• Water as per requirement

Procedure for preparing Idli batter

Soak the rice and cooked rice together in water in a vessel. In a different vessel soak the urud dal and the methi seeds together . Both urud dal and rice needs to be soaked for at least 8 hours.After 8 hours Grind the urud dal first in small portions with a little water till a smooth paste is formed. Then grind the  rice in small portions(say 3 portions) like the urud dal till a smooth batter is formed.

Remember that the batter should not be too watery.

Now mix the two prepared batters into a vessel and mix well. To this add salt , mix well, cover with a tight lid and keep it aside for another 8 hours till the batter rises and becomes fluffy.

Now mix the batter well .

Procedure for preparing Idli

Take the idli vessel and fill 1/4th of the vessel with water . Slightly grease the idli holder  with oil on which the batter is to be poured. Now add a spoonful of the batter to fill the pans of the idli holder and steam the idlis till done.

I generally make idlis for the morning breakfast and so the day before that around 9.30- 10 a.m i soak the rice and the lentil and then around evening 6.30 p.m i grind it and keep aside, next day morning it ferments and is ready to be used. the same batter the next day is best for making dosa.