Name: Fermented Rice Cake (Idli) Recipe
Prep time: 6 h 30 min
Cook time: 10 min
Total time: PT-491855H29M38S
Cuisine: South Indian
Ingredients: 4 cups Idli Rice; 1 cup Urad dal (whole black gram); 1 tbsp Fenugreek seeds (Vendhayam); Salt to taste

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Introduction

Idli is a soft, fluffy fermented rice cake that is a staple breakfast in South India. Made from a simple batter of rice and urad dal, it’s healthy, light, and pairs perfectly with chutneys and sambar. This recipe will guide you through making authentic idlis at home.

The image shows a black round plate with eight small, white, soft idlis arranged in a semi-circle around a small pile of bright red chili powder mixed with oil on the left side of the plate. In the background, there are two round silver idli steamers filled with more white idlis. The surface underneath is a white marbled texture, and the idlis have a smooth, spongy texture with slightly rounded tops. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Idli rice
1 cup Urad dal (whole)
1 tbsp Fenugreek seeds
Salt to taste

Instructions

Step 1: Measure the idli rice and urad dal into two separate bowls. Wash them well under running water. Add fenugreek seeds to the rice and soak both rice and dal together in water for 4 to 6 hours.
Step 2: Drain the water from urad dal and grind it first using a wet grinder. Add water gradually to get a stiff yet smooth and fluffy batter. This may take about 20 minutes.
Step 3: Transfer the urad dal batter into a large container and cover it.
Step 4: Grind the soaked rice with enough water to make a slightly coarse batter. This should take around 15 minutes.
Step 5: Add the ground rice batter to the urad dal batter. Add salt to taste. Mix everything well using your hands to help improve fermentation.
Step 6: Cover the batter and keep it in a warm, draft-free place for 8 to 12 hours (or longer if needed) until it ferments and rises.
Step 7: Once fermented, gently mix the batter. Meanwhile, bring water to a boil in the idli steamer or pressure cooker.
Step 8: Grease the idli molds and pour ladlefuls of batter into each mold.
Step 9: Steam the idlis for 8 to 10 minutes until they puff up and are cooked through.
Step 10: Allow the idlis to cool for a couple of minutes, then remove from the molds and serve hot with chutney, sambar, or milagai podi.

Tips & Variations

Using a wet grinder gives a fluffier batter compared to a regular blender.
If you forget to soak separately, soaking rice and dal together works fine.
Mixing the batter with your hands adds warmth that helps fermentation.
For a quick variation, add grated carrots or chopped spinach to the batter before steaming.

Storage

The fermented idli batter stores well in an airtight container in the refrigerator for up to two weeks. Before using, give it a gentle stir and add a little water if it has thickened. Steam the idlis as usual. Refrigerated batter generally has a milder sourness compared to freshly fermented batter.

How to Serve

A stack of three soft, white idlis with a spongy texture is placed in the center of a black plate. The idlis are round and fluffy, slightly puffed up, with a smooth but porous surface. In the background, a white bowl with green chutney and a few dark garnishes is slightly out of focus. The whole setup is on a white marbled textured surface, creating a simple and clean presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a blender instead of a wet grinder?

You can use a blender, but it heats the batter and may not produce the same fluffy texture that a wet grinder does. To avoid overheating, blend in short bursts and add water gradually.

How do I know when the batter is properly fermented?

Fermented batter will have increased in volume, appear bubbly and slightly fluffy, and have a pleasant sour aroma. If it hasn’t risen, keep it in a warm place longer and check again.