Idli
Soft, fluffy steamed cakes of fermented rice and lentil batter, mild and light. They are eaten with sambar and coconut chutney, often for breakfast.
Idli Sambar: Soumya dey at English Wikipedia, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Idli is a staple breakfast of South India and Sri Lanka. The fermented batter is light and easy to digest, which has made it a favorite across India and beyond.
Explore the cuisine of India.
Recipe
Make Idli at home
Ingredients
- 2 cups idli rice or parboiled rice
- 1 cup whole urad dal
- 1/2 tsp fenugreek seeds
- 1 tsp salt
- Water
- Oil for greasing
- Sambar and chutney to serve
How it's made
- Soak the rice and the dal with fenugreek separately for 5 to 6 hours.
- Grind the dal until fluffy and smooth, then grind the rice slightly coarse.
- Mix the two with salt and ferment in a warm place 8 to 12 hours until bubbly.
- Grease the idli molds and fill each two-thirds full.
- Steam on medium-high for 10 to 12 minutes.
- Rest 5 minutes, then unmold with a wet spoon.
- Serve hot with sambar and chutney.
Variations
- Rava idli with semolina.
- Mini idli soaked in sambar.
- Kanchipuram idli with pepper and cashews.
Cook’s tip: Do not stir the batter after it ferments; fold gently to keep air in so idlis stay fluffy.
Related dishes
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Idli Sambar: Soumya dey at English Wikipedia, CC BY-SA 3.0 (Wikimedia Commons)