Idli
Idli is a traditional Indian steamed rice cake, perfect for breakfast or snacks. Light, fluffy, and nutritious, these bite-sized cakes are made with fermented rice and lentils, offering a unique flavor and texture that's simply delightful!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Soak urad dal and fenugreek seeds in water for about 4 hours.
- 2
In a separate bowl, soak idli rice in water for the same amount of time.
- 3
After soaking, drain the urad dal and fenugreek seeds, then blend them with enough water to make a smooth paste. Transfer it to a bowl.
- 4
Drain the soaked idli rice and blend it coarsely, adding water as needed to keep the mixture smooth.
- 5
Combine the urad dal paste and rice mixture, mixing well. Cover and let the batter ferment overnight or for about 8 hours until it doubles in volume.
- 6
Once fermented, gently stir the batter and add salt to taste. Be careful not to deflate it too much.
- 7
Grease your idli molds with a little oil, and fill them with the batter, leaving some space for the idlis to rise while cooking.
- 8
In a steamer, place the filled idli molds and steam for about 10-12 minutes until a toothpick inserted comes out clean.
Cook notes
Tips
Ensure the batter is not too thick for best results.
The longer the fermentation, the better the flavor and fluffiness of the idlis.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover idlis in an airtight container in the refrigerator for up to 2 days.
- Reheat idlis in a steamer or microwave to maintain their texture.
Substitutions
- If you can't find urad dal, use split mung dal as a substitute.
- Idli rice can be replaced with any parboiled rice as an alternative.
What to Serve With
- Coconut chutney
- Sambar (a lentil-based vegetable stew)
- Tomato chutney
Common Mistakes
- Not soaking the dal and rice long enough will prevent proper fermentation.
- Adding too much water when blending can make the batter too runny.
Recipe FAQ
What is Idli made of?
Idli is made primarily from a fermented mixture of urad dal (black gram) and idli rice.
How long should the batter ferment?
The batter should ferment for about 8 hours or overnight for best results.
Can I freeze Idlis?
Yes, you can freeze cooked idlis for up to a month. Just steam them to reheat before serving.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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