Idli is a famous south Indian dish, served with coconut chutney and sambar. Here is a step-by-step soft idli recipe.
For making idli batter, we need to soak and grind the dal and rice. And then fermentation is required. The fermentation process for idli batter normally takes 8 hours, but in winter or in cold regions it takes 10-12 hours.
Different combinations of serving idli – idli sambar, idli dosa, idli with chutney. For making idli we need to have an idli cooker or idli maker or idli steamer. we can make idli with dosa batter.
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Idli Recipe
Equipment
Ingredients
- 1 cup rice
- 1/2 cup urad dal
- 4-5 methi seeds [1⁄4 teaspoon]
- Salt to taste
- Oil
Instructions
Soaking
- Take rice and methi seeds in a bowl. Wash it 2-3 times and soak it in water for 8-10 hours or a whole day. You can use idli rice or regular rice.
- In another bowl, take urad dal, wash it 2-3 times with water and soak for 8-10 hours or a whole day.
Idli Batter Recipe
- Drain water from rice and dal.
- Add rice and methi seeds in a grinder jar with ¼ cup of water. Grind it in a smooth paste and transfer it to a large bowl.
- Add dal in a grinder jar with little water and grind it in a smooth paste. Transfer it to the same bowl.
- Mix ground dal and rice with a ladle and let it ferment for 8 hours (overnight).
- After fermentation Batter will increase in volume.
- Add salt and water according to requirement. Mix well.
- Store the remaining idli batter in the fridge.
Making Idlis
- Grease idli cocker plates/molds with oil.
- Now pour the batter into idli plates/idli molds.
- Heat ½ glass of water in the idli cooker. Keep plates filled with batter in it and close the lid.
- Cook for 15 minutes on low flame
- To check idlis are cooked or not, insert the knife in the middle of idli if a knife is clean idlis are ready else cook for 5 more minutes.
- After this take out idli plates from the cooker.
- Grease the knife or spoon with oil and remove idlis from idli molds.
- Serve hot idlis with sambar or coconut chutney[idli chutney].
Nutrition
Soaking
- Take rice and methi seeds in a bowl. Wash it 2-3 times and soak it in water for 8-10 hours or a whole day. You can use idli rice or regular rice.
2. In another bowl, take urad dal, wash it 2-3 times with water and soak for 8-10 hours or a whole day.
Idli Batter Recipe
- Drain water from rice and dal.
2. Add rice and methi seeds in a grinder jar with ¼ cup of water. Grind it in a smooth paste and transfer it to a large bowl.
3. Add dal in a grinder jar with little water and grind it in a smooth paste. Transfer it to the same bowl.
4. Mix ground dal and rice with a ladle and let it ferment for 8 hours (overnight).
5. After fermentation Batter will increase in volume.
6. Add salt and water according to requirement. Mix well.
7. Store the remaining idli batter in the fridge.
Making Idlis
- Grease idli cooker plates/molds with oil.
2. Now pour the batter into idli plates/idli molds.
3. Heat ½ glass of water in the idli cooker. Keep plates filled with batter in it and close the lid. Cook for 15 minutes on low flame.
4. To check idlis are cooked or not, insert the knife in the middle of idli if a knife is clean idlis are ready else cook for 5 more minutes. Grease the knife or spoon with oil and remove idlis from idli molds. Serve hot idlis with sambar or coconut chutney[idli chutney].
