Idli ( How To Make Idli )

Idli ( How To Make Idli )

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South Indian cuisine is almost synonymous with idli! Idli is not only easy to make but also extremely healthy and easy to digest.

In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!

Idli ( How To Make Idli )

Soaking time:  3 hours   Preparation Time:    Fermenting time:  8 hours   Cooking Time:    Total Time:     Makes 40 idlis
Show me for idlis

Ingredients


For Making Idlis
1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar for serving

Method
    Method
  1. To make idlis, soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
  2. Soak the rice in enough water for 3 hours and drain.
  3. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
  4. Blend the rice in a mixer till smooth. Remove and keep aside.
  5. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
  6. Once the batter is fermented add salt to the batter and mix well.
  7. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  8. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.
Nutrient values (Abbrv) per idli
Energy65 cal
Protein2.1 g
Carbohydrates13.8 g
Fiber0.6 g
Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Idli ( How To Make Idli ) recipe with step by step photos

What are Idlis ?

  1. What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine.  Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
  2. There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal IdliBarley IdliPoha IdliCooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
  3. Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
  4. If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
  5. You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli!    See, a jar of idli batter in the fridge makes life so easy!

Reviews

Idli ( How To Make Idli )
 on 06 Jul 16 10:50 PM
5


Edited after original posting.
Tarla Dalal
07 Sep 17 11:25 AM
   Hi Teri, we are delighted you loved the Idli recipe. Please keep posting your comments on recipes you have tried and loved. Happy Cooking.
Idli ( How To Make Idli )
 on 08 May 16 12:58 PM
5

faadu recipe
Tarla Dalal
07 Sep 17 11:26 AM
   Hi Komal, we are delighted you loved the Idli recipe. Please keep posting your comments on recipes you have tried and loved. Happy Cooking.
Idli ( How To Make Idli )
 on 31 Dec 15 03:09 PM
5

Tarla Dalal
07 Sep 17 11:28 AM
   Thanks for the feedback. Happy cooking.
Idli (how To Make Idli )
 on 11 Aug 14 01:57 PM
5

My idlis came out soft and fluffy. Lovely breakfast snack to have with some nice coconut chutney. Healthy and kids love it too.