Traditional Idli Recipe

2022-11-05

By Chef Anu

South Indian Cuisine

Breakfast

Learn how to make soft and fluffy idlis with our step-by-step recipe. 

An Ancient Food from Tamil Heritage

A popular South Indian breakfast dish that originated in the region of Tamil Nadu, a state located in the southern part of India.  Idli's origins can be traced back to ancient Tamil texts, which describe a dish similar to modern-day Idli being served as early as the 8th century.

How to make Idli batter at home?

Idli is made by soaking and grinding a combination of rice and lentils (usually urad dal) into a smooth batter, which is then fermented for several hours. The batter is poured into specialized molds and steamed until it becomes a spongy, fluffy cake-like consistency. 

Idli: A Simple Delicious Staple of South Indian Cuisine

What are the side dishes typically served with Idlis?

Idli is usually served hot, with sambar (a lentil-based vegetable soup) and coconut chutney. Oftenly consumed as a snack or even for dinner. It's a light and healthy dish, suitable for all age groups and palates. 

Can I make Idlis using different grains like quinoa or oats?

Different grains can be used, however keep in mind that the idlis made with alternative grains may not puff up as well as traditional idlis made with rice and lentils. They may also have a denser texture and a slightly different flavor. 

Pitfalls on Idli

 Getting the consistency of the batter right: The Idli batter should be smooth, thick, and fluffy. To achieve this, you need to grind the lentils and rice separately, then mix them with water until the batter has a thick yet pourable consistency, review our content Frying Wonders of India.

 Fermenting the batter properly: Fermenting the batter is essential to achieve the characteristic spongy texture of Idlis. Let the batter ferment in a warm and humid place for at least 8-10 hours. If you live in a cool climate, you may need to ferment it for a little longer.

 Choosing the right type of rice: Traditionally, Idli is made with parboiled rice or idli rice, which is more readily available in South Asian markets. But you can also use regular short-grain rice or even brown rice if that's what you have.

 Steaming the Idlis correctly: Idlis are steamed in a special Idli steamer or a regular steamer that can accommodate Idli plates. Make sure the steamer is well-greased and steam the Idlis for 10-12 minutes, or until they're soft and fluffy.

 Avoiding hard and dense Idlis: If the Idlis turn out hard or dense, it could be due to various reasons such as inadequate fermentation, overcooking, or too much water in the batter. Adjust the batter consistency and cooking time accordingly.

Ingredients

• 1 cup urad dal

• 3 cups idli rice

• 1 tbsp fenugreek seeds

• Water as required

• Salt as required

• Oil or ghee for greasing

• Sambar and coconut chutney for serving

Instructions

1. Wash and soak the urad dal and fenugreek seeds in water for at least 4 hours.

2. Wash and soak the idli rice in water for at least 4 hours.

3. Drain the water from the urad dal and grind it to a smooth batter using a wet grinder or blender. Add water as required.

4. Drain the water from the idli rice and grind it to a slightly grainy batter using a wet grinder or blender. Add water as required.

5. Mix the urad dal batter and idli rice batter together. Add salt as required and mix well.

6. Ferment the batter by keeping it in a warm place for 6-8 hours or until the batter has doubled in size and has a slightly sour aroma.

7. Grease the idli mould with oil or ghee. Fill the moulds with the fermented batter. Steam the idlis for 10-12 minutes.

8. Serve the hot and fluffy idlis with sambar and coconut chutney.

Preparation Time 8 hours

Cook Time 15 min

Total time 8 hours 15 min

Nutrition Facts

Calories: 70

Fat: 0.4 g

Saturated Fat: 0 g

Carbohydrates: 13 g

Fiber: 1 g

Sugar: 0 g

Protein: 3 g

Regional Ingredients Variations of Idli

Tamil Nadu Idli: This is the original version of idli and is made with a fermented batter of rice and urad dal. It is typically served with coconut chutney and sambar.

Andhra Idli: Known as "Kanchipuram Idli", this version includes the addition of spices like pepper, cumin, and ginger, along with cashews and raisins, giving it a unique flavor. It is typically served with mulagapodi (a dry chutney made with lentils and spices) and sambar.

Kerala Idli: Called "Ela Ada", this version includes the addition of grated coconut and jaggery to the idli batter, which gives it a slightly sweet taste. It is typically served with coconut milk.

Karnataka Idli: Known as "Maddur Vada Idli", this version features a spicy and crispy Maddur Vada sandwiched between two pieces of idli. It is typically served with coconut chutney and tomato chutney.

Maharashtra Idli: Called "Sabudana Vada Idli", this version features Sabudana Vadas sandwiched between two pieces of idli. It is typically served with coconut chutney and a sweet and tangy tamarind chutney.

Gujarat Idli: Known as "Handvo", this version includes the addition of grated bottle gourd, carrots, and onions to the idli batter, which gives it an excellent texture and flavor. It is typically served with green chutney.

Punjab Idli: Called "Amritsari Vadi Idli", this version features crispy and spicy Amritsari Vadi pieces sandwiched between two pieces of idli. It is typically served with mint chutney and tamarind chutney.

Enjoy the authentic taste of South Indian cuisine with our Idli recipe! Share your creations with the hashtag #idlifeast and #southindiancuisine #SouthIndia