Meal Prep · South Indian
Idli
Soft, fluffy steamed rice cakes, a quintessential South Indian breakfast staple.
Ingredients
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Step-by-step- Rinse the idli rice, urad dal, and fenugreek seeds separately. Soak the rice in ample water for at least 4-6 hours. Soak the urad dal and fenugreek seeds together in a separate bowl for 4-6 hours.
- Drain the soaked urad dal and fenugreek seeds. Grind them in a wet grinder or high-powered blender, adding a little cold water gradually, until you get a very smooth, fluffy batter. Transfer to a large bowl.
- Drain the soaked idli rice. Grind it separately, adding just enough water to make a slightly coarse but smooth batter. Combine this with the urad dal batter in the large bowl.
- Add salt to the combined batter and mix thoroughly with your hand or a spoon. The hand mixing helps with fermentation. Cover the bowl and let it ferment in a warm place for 8-12 hours, or until the batter doubles in volume and becomes light and airy.
- Once fermented, gently stir the batter. Do not overmix, as this can deflate the air. If the batter is too thick, add a tablespoon or two of water to reach a pourable consistency.
- Grease the idli moulds with a little oil. Pour a ladleful of batter into each mould, filling it about 3/4 full.
- Place the idli stand in a steamer (or pressure cooker without the whistle) with about 1-2 inches of water at the bottom. Steam the idlis on medium-high heat for 10-12 minutes, or until a toothpick inserted into an idli comes out clean.
- Turn off the heat and let the idlis rest in the steamer for 2-3 minutes before carefully demoulding them with a spoon or knife. Serve hot with sambar and chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 70 g |
| Fat | 2 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator (Batter) 3-4 days
Store leftover idli batter in an airtight container in the refrigerator. It may become slightly sour over time.
Refrigerator (Cooked Idli) 2-3 days
Store cooled idlis in an airtight container. Sprinkling a little water before sealing can help keep them soft.
Freezer (Cooked Idli) Up to 1 month
Freeze individual idlis on a tray until solid, then transfer to a freezer-safe bag or container. This prevents sticking.
Chef’s Corner
- Use good quality idli rice and urad dal for best results. The quality of ingredients significantly impacts the texture.
- The secret to fluffy idlis lies in proper fermentation. Ensure your batter ferments well in a warm environment. In colder climates, use a warm oven (turned off) or an Instant Pot ‘yogurt’ setting.
- Do not overmix the batter after fermentation, as it will lose its airiness. A gentle stir is enough.
- Always steam idlis on medium-high heat. Over-steaming can make them hard and dry. A quick rest after steaming makes demoulding easier.
