🥥🌾 How to Make Soft & Fluffy Idli at Home | Traditional South Indian Steamed Rice Cakes

idli

🥥🌾 How to Make Soft & Fluffy Idli at Home | Traditional South Indian Steamed Rice Cakes

Idli is a soft, fluffy, and easily digestible steamed rice cake made from a fermented batter of rice and urad dal (black gram). A staple in South Indian homes, idli is not only healthy and gluten-free but also incredibly delicious when served with sambar and coconut chutney. Here’s how to make perfect idlis at home!

🧾 Ingredients

For Idli Batter (Makes 20–25 idlis):

  • 2 cups idli rice (parboiled rice)
  • 1 cup urad dal (whole skinned black gram)
  • 1 tsp fenugreek seeds (methi dana)
  • Salt to taste
  • Water (as needed)

👨‍🍳 Step-by-Step Instructions

Step 1: Soak the Ingredients

  1. Rinse the rice and urad dal separately 2–3 times.
  2. Soak the rice and fenugreek seeds together in water for 6 hours.
  3. Soak the urad dal separately in water for 6 hours.

Step 2: Grind the Batter

  1. Drain the urad dal and grind it in a wet grinder or mixer with some water until smooth and fluffy.
  2. Drain and grind the rice and fenugreek mixture to a slightly coarse texture (like fine semolina).
  3. Combine both batters in a large bowl. Add salt and mix well using your hand (helps fermentation).

Step 3: Ferment the Batter

  1. Cover the bowl and let the batter ferment in a warm place for 8–12 hours (overnight) until it doubles in volume.
  2. Gently mix the fermented batter before using. Do not overmix.

Step 4: Steam the Idlis

  1. Grease idli plates with oil or ghee.
  2. Pour batter into the moulds without overfilling.
  3. Steam in an idli steamer or large pot with a lid for 10–12 minutes on medium heat.
  4. Check doneness by inserting a toothpick—it should come out clean.
  5. Let cool for a minute, then demould using a spoon.

🍽️ Serving Suggestions

Serve hot idlis with:

  • Coconut chutney
  • Tomato chutney
  • Sambar
  • Idli podi (gunpowder) mixed with sesame oil

💡 Pro Tips

  • Use a wet grinder for fluffier batter; it incorporates more air than a mixer.
  • Fermentation time may vary with weather; keep batter in a warm place (oven with light on or near a stove).
  • Don’t use iodized salt before fermentation—it may hinder rising. Use rock salt or add salt after fermenting.
  • Use leftover idlis to make idli upma or fried masala idli the next day!
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