Idli (Steamed Rice and Lentil Cakes)
Local name: இட்லி
In short: Soft, pillowy steamed cakes of fermented rice and urad dal batter. A light South Indian breakfast that needs almost no oil, served with sambar and chutney. It takes about 45 min in total and makes 5 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 18 h
- Total
- 45 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 280 kcal
Idli are soft, steamed cakes of fermented rice and urad dal, eaten at breakfast across South India and usually served with sambar and coconut chutney. Overnight fermentation makes them light and slightly tangy, and they need almost no oil. Once you have batter in the fridge, breakfast is 15 minutes of steaming away. Leftover idli fry up nicely for a second meal.
Instructions
- Rinse the rice and soak it in plenty of water for 5 hours. In a separate bowl, rinse the urad dal with the fenugreek seeds and soak for 5 hours.
- Drain the dal and grind it with about 120 ml cold water for 10 minutes, until the batter is very fluffy and has roughly doubled in volume. Move it to a large pot.
- Drain the rice and grind it with about 150 ml water to a fine batter that feels slightly grainy, like fine semolina. Mix it into the dal batter with the salt, using your hands for about 2 minutes.
- Cover loosely and ferment in a warm place for 8 to 12 hours, until doubled and full of bubbles.
- Stir the batter gently so it does not deflate completely. It should fall from a spoon in a thick, slow ribbon. Add 2 to 3 tbsp water only if it is stiff.
- Grease the idli molds and fill each three-quarters full. Steam over boiling water for 12 to 14 minutes, until a toothpick comes out clean.
- Rest the molds for 5 minutes, then loosen each idli with a wet spoon. Serve hot with sambar and coconut chutney.
Tips
- In a cold kitchen, ferment the batter in an oven with only the light on. Do not turn the oven on, because too much heat makes the batter sour.
- Leftover idli make a good second meal. Cube them and fry in hot oil with mustard seeds, curry leaves and chili powder.
Questions and answers
Why are my idlis hard?
The batter may be under-fermented, the dal not ground until fluffy, or the batter too thin. Grind the dal until it doubles, and ferment until the batter has risen.
How do I store idli batter and idlis?
The batter keeps 5 days in the fridge. Cooked idlis keep 3 days refrigerated or 2 months frozen. Reheat by steaming for 3 minutes.
Do I need special idli rice?
Parboiled idli rice gives the best texture. Regular long-grain white rice works if you add 1 tbsp thick poha, but avoid basmati.
How long does it take to make Idli (Steamed Rice and Lentil Cakes)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Idli (Steamed Rice and Lentil Cakes)?
About 280 kcal per serving, with 9 g of protein, 59 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 59 g |
| Fat | 1 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 470 mg |
Estimated values, calculated from the ingredients.
