Idli-Idly
User Reviews
4.9
Idli-Idly
Description
The recipe uses short grain Indian rice combined with urad dal and fenugreek seeds, soaked separately before grinding. The urad dal is ground into a fine paste similar in texture to tahini, while the rice is ground coarsely to provide a delicate graininess. The pastes are then combined and whisked thoroughly to incorporate air and ensure a thick but smooth consistency. This mixture is left to ferment in a warm place, which is essential for achieving the characteristic fluffy and spongy texture of idlis.
Fermentation leverages natural yeast development, causing the batter to rise slightly with a mild tangy aroma. The batter is then poured into idli molds and steamed until cooked through. The resulting cakes are soft, moist, and slightly porous, ideal for pairing with chutneys and sambar.
This traditional technique requires patience for soaking, grinding, and fermenting, but results in light, healthy rice cakes. Note that using basmati rice will not achieve the typical texture as short grain rice better absorbs water and yields softness. Adding flattened or cooked rice during grinding, as suggested in the notes, can help achieve a smoother and fluffier finish.
Ingredients
- 2 1/2 cup short grain Indian rice or Basmati rice
- 1/2 tbsp fenugreek seeds
- 5 tbsp sesame oil
- 1 1/2 cup urad dal
- salt as required
- water as required
Instructions
- To prepare this popular South Indian recipe, wash the rice (use short grain Indian rice for the best results as basmati rice will not give the quintessential spongy texture) and urad dal separately until the water runs clear, this would take 3 to 4 rises usually depending on the age of the rice. Add fenugreek seeds to the rice and allow it to soak.
- Soak the rice and dhal in water for 4-6 hours.
- Drain the water and grind the urad dal into a fine paste.
- Add water to achieve a smooth paste similar to tahini.
- Grind the rice into a coarse paste (adding water as needed) and then mix both the pastes together in a large bowl, whisking them well and incorporating air. Make sure that the consistency is thick but pasty.
- Now, the idli batter needs to ferment well to allow the natural yeast to grow. This step is essential to get soft and fluffy idlis.
- Keep the batter in a warm place to ferment, if you live in a cold country, leave it near a closed window covered with a tea towel, or in the oven on to its lowest setting.
- Once the batter has risen and doubled in volume, add salt and mix well.
- Grease the idli mould with oil and fill with a ladleful of batter.
- Add ample water to the idli steamer and let it come to a rolling boil.
- Put the idli stand inside and close the lid.
- Let the steam build for 8-10 minutes before switching off the gas.
- If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off.
- In both cases, wait till the steam is released before you take the idli stand out.
- Wait for another 5 minutes and sprinkle cold water over the idlis before using a sharp knife or spoon to scoop it out.
- Serve warm with coconut chutney and sambhar.
Notes
- Use short grain Indian rice rather than basmati to achieve the proper soft and spongy texture characteristic of idlis.
- Including two tablespoons of flattened rice or cooked rice in the batter during grinding improves smoothness and fluffiness.
- Ensure thorough fermentation by keeping the batter in a warm place, vital for the rise and texture of the idlis.
User Reviews
Overall Rating
4.9
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