Idli Recipe - Step by Step Process

 

Making Idli at Home

 Ingredients:

• Parboiled rice / Idli rice – 2 cups
• Urad dal (black gram, husked) – ½ cup
• Fenugreek seeds (methi) – ½ tsp
• Salt – to taste
• Water – as needed
• Oil or ghee – for greasing the moulds

Preparation Steps:

1. Soaking:

• Wash the rice and urad dal separately.
• Soak urad dal with fenugreek seeds in water for 4-5 hours.
• Soak rice in another bowl for 4-5 hours.

2. Grinding:

• First, grind the soaked urad dal + fenugreek into a smooth and fluffy batter using minimal water.
• Next, grind the rice to a slightly coarse batter (similar to fine semolina).
• Mix both batters in a large bowl. The consistency should be thick but pourable.

3. Fermentation:

• Cover the batter and leave it to ferment in a warm place overnight or for 8–12 hours.
• After fermentation, the batter should double in volume and appear airy.
• Add salt and gently mix.

4. Steaming:

• Grease idli moulds with a little oil.
• Pour batter into the moulds (do not overfill).
• Steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes.
• Check with a toothpick—if it comes out clean, idlis are done.

Tips for Soft Idlis:

• Use good quality urad dal.
• Grinding in a wet grinder gives better texture than a mixer grinder.
• Proper fermentation is key—keep the batter in a warm place.
• Do not overmix after fermentation.

 Serve with:

• Coconut chutney
• Sambar
• Tomato chutney
  
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  Role of these ingredients in Idli Making:

• Parboiled rice / Idli rice (2 cups) – Provides structure and softness to the idlis, giving them a slightly coarse but fluffy texture.
• Urad dal (½ cup) – Adds lightness and fermentation power, helping the idlis become soft and spongy.
• Fenugreek seeds (½ tsp) – Enhances fermentation and gives a mild flavor and golden hue to the idlis.
  
  
• Salt (to taste) – Balances flavor and also supports fermentation.
• Water (as needed) – Helps grind the batter and achieve the right consistency for fermentation and steaming.
• Oil or ghee (for greasing moulds) – Prevents sticking and adds a light aroma, making it easier to demould the idlis.
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