Fermented Rice Cake (Idli) Recipe
Idli is a traditional South Indian fermented rice cake made from a batter of soaked and ground idli rice and urad dal (black gram). Light, fluffy, and steamed to perfection, idlis are a wholesome and healthy breakfast option typically served with chutney, sambar, or spicy powder (milagai podi). This recipe details the process of soaking, grinding, fermenting, and steaming to create soft and airy idlis.
- Prep Time: 6 hours 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes to 24 hours 10 minutes (including fermentation)
- Yield: Approximately 20-24 idlis depending on the size of the idli molds 1x
- Category: Breakfast
- Method: Steaming
- Cuisine: South Indian
- Diet: Vegetarian
Ingredients
Scale
For the Batter
- 4 cups Idli Rice
- 1 cup Urad dal (whole black gram)
- 1 tbsp Fenugreek seeds (Vendhayam)
- Salt to taste
Instructions
- Soak the Ingredients: Measure the idli rice and urad dal separately. Wash them thoroughly under running water. Soak the idli rice together with the fenugreek seeds and the urad dal in separate bowls for 4 to 6 hours.
- Grind the Urad Dal: Drain the water from the urad dal and grind it first in a wet grinder. Add water gradually, aiming for a stiff batter consistency. Grinding the dal takes about 20 minutes until it becomes fluffy and airy.
- Grind the Rice: Next, grind the soaked rice with just enough water to make a slightly coarse batter. This usually takes about 15 minutes. Combine the ground rice and urad dal batter in a container that is at least twice the volume of the batter.
- Mix and Add Salt: Add salt to taste and mix the batter thoroughly using your hands. The body heat from your hands aids in better fermentation.
- Ferment the Batter: Cover the container and keep the batter in a warm, draft-free place for 8 to 12 hours or longer, depending on ambient temperature. Usually, it takes 18 to 24 hours for the batter to ferment well and rise, becoming light and bubbly.
- Prepare to Steam: Once fermented, gently mix the batter. Boil water in an idli steamer, pressure cooker without the weight, or steaming pot.
- Grease and Pour Batter: Grease the idli plates to prevent sticking and pour ladlefuls of batter into the plates.
- Steam the Idlis: Place the plates in the steamer and steam for 8 to 10 minutes. The idlis will puff up once cooked.
- Serve: Allow the idlis to rest for a couple of minutes before removing them from the plates. Serve hot with chutney, sambar, or milagai podi (spiced chili powder).
- Store the Batter: The fermented batter can be stored in an airtight container in the refrigerator for up to two weeks for future use.
Notes
- Using a wet grinder is preferred over a regular blender as it produces a fluffier batter by grinding without heating.
- Mixing the batter with hands is important as it helps incorporate heat to improve fermentation.
- The fermentation time depends greatly on the climate; warmer conditions shorten fermentation while cooler ones extend it.
- Idli batter can be refrigerated and used for up to two weeks; just stir before use and add water if it thickens.
- You can also make variations such as rava idli or stuffed idli once you master this basic recipe.
Keywords: Idli, South Indian Breakfast, Fermented Rice Cake, Steamed Idli, Urad Dal Idli, Healthy Breakfast
Find it online: https://tastybynova.com/fermented-rice-cake-idli-recipe/
