Steaming hot idlis with a bowl of delicious sambar and a cup of filter coffee...aah, nothing can come close to this traditional South Indian gastronomical delight. To make idlis at home, just follow this idli recipe with idli rava.
Calories: 351 kcal
Whole white urad dal – 1 cup
Idli Rava – 3 cups
Ghee – 1 tbsp for greasing plates
Salt to taste
For this South Indian idli recipe with idli rava, wash and soak urad dal and idli rava in separate containers for about 4-6 hours.
Drain water from whole white urad dal. Put the urad dal in a mixie jar and grind it with a little water to a smooth fluffy consistency. Do not grind continuously as the batter will heat up and will not ferment well.
Squeeze out all the water from the rice rava and add it to the batter. Grind it for a couple of seconds till it is well blended with the urad dal batter. You can also add the soaked and drained idli rava to the urad dal batter without grinding but the idli texture will be different – a lot grainier and not smooth.
Pour the prepared idli batter into a large container as the batter will rise during fermentation. Add salt and mix the batter well with your hand. Check the consistency of the batter - if it is too thick, add a little water and mix well.
Cover with a lid and leave to ferment for 8-12 hours or overnight.
The next morning the idli batter would have increased in volume.
Grease idli plates with ghee and fill each idli mould with fermented idli batter.
Heat water in the cooker and place the idli stand in it, with the plates over the water level. Cover with a lid and steam for 15-20 minutes, without the weight valve.
Allow to cool for 5-10 minutes before opening the cooker.
Remove the idli stand and set aside for 1-2 minutes. Gently remove idlis from idli moulds.
Serve soft and fluffy Idlis for breakfast with coconut chutney or sambar.
*You can add 1/2 tsp of fenugreek seeds to the dal while soaking it. Or, you can soak ½ cup poha separately for 2 hours and grind it along with the dal
*To check if idlis are done, insert a tooth pick or knife and see if it comes out clean. If it feels sticky, steam the idlis for a couple of minutes more. Take care not to over-cook, as idlis will turn out dry.
*Use cold water for grinding the dal because if the batter warms up, it will not ferment properly.
*The batter will keep for 1-2 days in the fridge.