South Indian · Breakfast
Soft idli (steamed rice cakes)
Idli are soft, round cakes steamed from a fermented batter of rice and urad dal. They are light, gentle on the stomach and naturally free of oil, which is why so many South Indian families eat them for breakfast several times a week. Once you get the batter right, every batch comes out fluffy and spongy.
- Prep20 min
- Cook30 min
- Waiting15 h
- Servings6
- Total15 h 50 min · Per serving≈270 kcal
Ingredients
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Method
Waiting: Soaking and fermenting (15 h)
- Rinse the rice and the urad dal separately 3–4 times. Soak the rice in 4 cups of water, and the urad dal with the fenugreek seeds in 2 cups of water, for 5–6 hours; add the poha to the rice for the last 30 minutes.
- Drain the urad dal and grind it with the fenugreek, adding about 1/2 cup cold water a little at a time, until very smooth, light and fluffy. This takes 15–20 minutes in a wet grinder or 4–5 minutes in short bursts in a mixer; tip it into a large bowl.
- Drain the rice and poha and grind them with about 3/4 cup cold water to a slightly grainy batter, like fine semolina. Pour it into the bowl with the urad dal batter.
- Add the salt and mix well with a clean hand for 1–2 minutes. The batter should be thick but pourable.
- Cover the bowl and leave it in a warm place for 8–12 hours, until the batter has nearly doubled, looks bubbly and smells pleasantly sour.
- Stir the batter gently without beating out the air. Pour 1 1/2 cups water into an idli steamer or pressure cooker (without the whistle) and bring it to a boil.
- Grease the idli moulds and fill each cavity about 3/4 full. Steam on medium-high heat for 10–12 minutes, until a toothpick inserted in the centre comes out clean.
- Rest the idlis off the heat for 2 minutes, then scoop them out with a wet spoon. Grease the moulds again and steam the rest of the batter in batches.
About this dish
Idli is eaten across South India and is especially loved in Tamil Nadu, Karnataka and Andhra Pradesh, where it is a daily staple in homes and small hotels. It is usually served hot in the morning with coconut chutney and sambar, and it is also a common food for children and anyone recovering from illness, because the steamed, fermented batter is easy to digest.
The secret of soft idli is in the batter. Parboiled rice (sold as idli rice) gives a light texture, while whole urad dal ground until airy traps the gas made during fermentation. Some cooks add a handful of thick poha or cooked rice for extra softness. Popular variations include Kanchipuram idli with pepper and cumin, rava idli made without fermentation, and tiny button idlis tossed in ghee and podi.
Tips
- In cold weather, ferment the batter in an oven with only the light switched on, or add the salt after fermentation.
- Use cold water when grinding the urad dal; a warm grinder makes the batter heavy and the idlis flat.
- Leftover batter keeps in the fridge for 3–4 days and is perfect for dosa or uttapam once it turns more sour.
Serve with
Serve hot with coconut chutney, sambar and a spoon of idli podi mixed with sesame oil.