Idli, also spelled as “idly,” is a popular and traditional South Indian steamed rice cake that is widely enjoyed as a breakfast dish. It is a staple in the cuisine of the Indian states of Karnataka, Tamil Nadu, Andhra Pradesh, and Kerala, as well as other parts of India.
The result is a batch of soft, spongy, and fluffy idlis with a mild tangy taste due to fermentation. Idlis are typically served hot with an array of accompaniments, such as sambar (a flavorful lentil-based vegetable stew), coconut chutney, tomato chutney, or a spicy lentil-based powder called “gunpowder” or “chutney podi.”
Due to their popularity and versatility, idlis are not limited to breakfast alone. They can be enjoyed as a snack, served with evening tea, or even as a light dinner option. Whether you prefer them simple with chutney or accompanied by a variety of side dishes, idlis are a timeless and beloved part of Indian culinary heritage.
How to make Idili’s :
Idli is a cherished recipe in my household. To make it, begin by soaking the lentils for a minimum of 5-6 hours. Grind them into a smooth paste, adding a little water as needed during the grinding process. Wash the idli rava and drain it thoroughly before incorporating it into the lentil batter. Allow the batter to ferment overnight in a warm place.
The next day, pour the batter into idli molds and steam for about 15 to 20 minutes. Once done, gently demold the idlis. Serve these fluffy idlis with a side of sambar and chutney, creating a delicious and wholesome meal.
Serving suggestion for Idili’s :
Idlis can be served with Chutney and Sambar, Idli Fry, Idli Upma or a variety of accompaniments to suit your taste.
Idili
Equipment
- 1 steamer to steam the idilis
- 1 Idili mould or stand
Ingredients
- 3 cups of idli rava
- 1 cup of urad dal
- Water as needed
- Salt to taste
Instructions
- Wash urad dal and soak it in water for 4-6 hours.
- Drain the water from the urad dal and grind it to a smooth paste. Add water as needed. use a grinder for better results.
- wash and drain the water from the rice rava(idli rava)
- (if you are grinding the dal in the mixer then add 2 cups of rice rava or idli rava)
- Mix the idli rice and dal batter together in a large bowl.
- Cover the bowl and let the batter ferment for 8-10 hours or overnight in some warm place.
- Once the batter has fermented, add salt to taste and mix well.
- Grease the idli plates with oil and pour the batter into the plates, filling them halfway.
- Steam the idlis for 15-20 minutes or until they are fully cooked.
- let the idli rest for 10 min and Remove the idlis from the plates using a spoon or a knife.
- Your idlis are now ready to serve! They can be enjoyed with sambar and coconut chutney.
