idli recipe

Idli Recipe | How to Make Idli | How to Make Idli Batter

What is Idli?

Idli is soft steamed cake made with fermented batter of rice and lentils. Idli is staple food of South India. However because of its simplicity, it is loved by everyone, everywhere South or North India or outside India. Idli is served with sambar and coconut chutney. In order to learn how to make idli one must know how to make idli batter and here you will find a perfect recipe for idli batter.

Let’s talk about the ingredients for Idli recipe

Idli calls for idli batter. And idli batter calls for the following. I have always seen my Mom making idli and she would use the regular rice and split urad dal to make them, but here am sharing the south Indian idli recipe. And to make the south Indian idli recipe the following are required

Idli rice: idli rice is easily available at the general stores. It is important to use idli rice instead of the regular rice.
Whole white urad dal: whole urad dal without skin is needed. I know it might not be easily available. You can find this dal online, specially on the grocery apps. However, instead of whole white urad dal you can use split black urad dal. Yes you will need some efforts i.e. soak it properly and then rub to get rid of the skin. Or you can use the split urad dal without skin, but then you would be compromising on the quality of idli.
Poha: poha does wonders to idli. Use thick variety of poha.
Fenugreek seeds: handful of fenugreek seeds is indispensable for perfect batter.
Once the idli batter is ready, making idli is absolutely simple.

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How To Make Idli Batter

1. Wash 4 cups idli rice, 1 and ¼ cup whole white urad dal, 1 cup flattened rice and 1 tbsp fenugreek seeds.

idli recipe

2. Soak them separately in water for 3-4 hours.

idli recipe

3. After 3-4 hours, drain off the water from each ingredient. Grind poha with fenugreek seeds using 1 cup water for 3 minutes till seeds are well ground and mixture is fluffy.

idli recipe

4. Likewise grind urad dal with 1 cup ICE COLD WATER for 3 minutes, till mixture is smooth. Don’t let the dal heat up while grinding. Switch off grinder if required.

idli recipe

5. Grind idli rice in batches using 1 and ½ cup water in total to grind.

idli recipe

6. Collect all ingredients in a large vessel. Add 1 tbsp salt.

idli recipe

7. Mix the batter very well using your hand.

idli recipe

8. Cover it properly and keep in a warm place for 8-10 hours

idli recipe

9. After 8-10 hours you will see the batter becomes absolutely fluffy, bubbly and light and airy. It will almost double in volume.

idli recipe

How To Make Idli

1. Grease the idli moulds.

idli recipe

2. Fill with idli batter.

idli recipe

3. Place in steamer.

idli recipe

4. Steam for 10-12 minutes. Check by inserting a knife. It should come out clean. If there is uncooked batter on it, steam for 2 more minutes.

idli recipe

5. In order to check for the done-ness of idli, just touch the top of cooked idli.

idli recipe

6. It should not be sticky or uncooked.

idli recipe

7. Take the moulds out of steamer and leave on the kitchen counter for 2 -3 minutes.

idli recipe

8. De-mould idli using a knife or small perforated spoon.

idli recipe

9. Serve hot or warm with sambar and coconut chutney. Bon appétit!

idli recipe

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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