Idli Recipe - Soft and Fluffy South Indian Steamed Rice Cakes

Learn how to make soft, fluffy idli at home with this authentic Tamil recipe. Perfect breakfast with sambar and chutney.

• 2 cups idli rice (parboiled rice)
• 1 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds (methi)
• 1 tsp salt
• Water for grinding
• Oil for greasing idli plates

1. 1

   Wash idli rice and urad dal separately. Soak idli rice with fenugreek seeds in one bowl and urad dal in another bowl for 5-6 hours.

2. 2

   Drain the water from urad dal and grind it to a smooth, fluffy batter adding minimal water. The batter should be light and airy.

3. 3

   Drain the rice and grind it to a slightly grainy consistency. The rice batter should not be completely smooth.

4. 4

   Mix both batters together in a large container. Add salt and mix well. The consistency should be like thick pancake batter.

5. 5

   Cover and let the batter ferment in a warm place for 8-12 hours or overnight. The batter will rise and become slightly sour.

6. 6

   After fermentation, gently mix the batter. Grease the idli plates with a little oil.

7. 7

   Pour the batter into each idli mold, filling about 3/4 full. Don't overfill as the idlis will expand during steaming.

8. 8

   Steam the idlis in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes on medium heat.

9. 9

   Once done, turn off the heat and let the idlis rest for 2 minutes. This helps them release easily from the molds.

10. 10

    Remove the idlis using a spoon or knife. Serve hot with coconut chutney, tomato chutney, and sambar.

Per serving. Values are approximate.