Idli is a soft and fluffy steamed cake made fermented rice and lentil batter. Idli is considered to be the healthiest food due to the unique method of preparation which enhances the bioavailability of nutrients. Idli is easily digestible.
Readymade idli batter is available in many Indian stores. Homemade idli batter can be prepared by two different methods:
- By using rice and urad dal-it is the same as Dosa batter. Click here: Dosa
- By using idli rava (cream of rice)
Ingredients:
- ½ cup urad dal
- 1.5 cups Idli rava
- 1 tsp Methi seeds
- Salt
Method:
- Wash and soak urad dal
- Add methi seeds to it
- Soak it for 4-6 hours (I soaked it for overnight)
- In the morning, take idli rava and add water to it
- Soak it for 2 hours
- During those two hours, place soaked urad dal in the refrigerator
- After two hours, grind soaked urad dal + methi seeds to a smooth batter
- Take fistful of soaked idli rava, squeeze water out of it and add it to the batter until all rava is done
- Mix well, add 1 tsp salt
- After mixing well, take one spoonful of batter and pour it back to the bowl
- The batter should make V shape while falling down as shown in the picture
- You can adjust water if needed
- Keep this batter in warm place for fermentation for 8-12 hours
- If it is very cold, you can place it in the oven with light ON
- Fermented batter becomes double and turns fluffy and bubbly
- Next step is to steam the idlis which you can do it in pressure cooker, instant pot or idli pot
- I used instant pot for steaming
- Take the idly plates, grease them and add batter in to the idli molds
- When stacking idli plates, make sure the holes on first plate should align with idli molds of the next plate
- On instant pot, turn on STEAM mode, adjust it for 15 minutes, place idli plates/stand in the pot, place the lid and start it
- Once it is done and flap is down, take out idli plates/stand and loosen the idlis from plates with the help of a spoon
Serve hot idlis with sambar, coconut chutney or peanut chutney.
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