Idli Recipe / How to make Soft Idli at home
Traditional South Indian Idli Recipe with Step by Step pics and tips to make super soft and fluffy idlis at home. Idli is a traditional South Indian Steamed Snack made with a Fermented batter of Rice and Lentils. Low Oil, Healthy and Easy to Make Breakfast or Snack at home.
Servings 25 Idlis
Equipment
- Mixer Grinder
- Steamer
Ingredients
- 2 cups Idli Rice 1 cup is 120 ml measurement
- 1 cup Raw Rice
- 1 cup Whole Urad Dal
- Water as required to grind the idli batter + Adjusting consistency + For Steaming
- 1/2 tsp Methi Seeds / Fenugreek Seeds or Methi Dana
- Few drops of Oil as required to grease the Idli Plates I have used Sesame Oil
- Salt to taste
Instructions
- Wash the rice and the Urad dal 2-3 times. Soak them separately for atleast 4 to 6 hours. Add Methi seeds to the Urad Dal while soaking.
- After 6 hours, discard the water used for soaking and grind them separately using little water. Check the consistency below in the picture
- Mix well with clean dry hands and keep it in a warm place for fermentation (8 to 10 hours / overnight).
- Once the batter has risen, mix it gently with a clean dry spoon, add salt and some water to adjust consistency.
- Always add few tblsp of water to the risen batter and do not directly steam it as it would lead to very dense idlis
- Prepare the steamer and Grease idli moulds with oil.
- Slowly fill the moulds with the batter and steam them for atleast 15 to 20 minutes on medium flame
- Switch off the steamer, allow it to cool and then open the lid.
- Demould the idlis once they have slightly cooled down else it would crack and break
Notes
- I always use steel vessels for storing the batter.
- I don’t add salt to the batter before fermentation.
- I prefer adding salt after fermentation. I find this method beneficial as the batter doesn’t get very tangy / khatta especially during summer season. Stays fresh in the fridge for a long period too.
- No Idli Rava, Poha or Baking soda is added during the process.