Classic South Indian Idlis
Discover the joy of making *Classic South Indian Idlis*, a time-honored dish that's soft, fluffy, and naturally gluten-free. Made with a simple combination of idli rice, whole urad dal, and a touch of fenugreek seeds, this recipe captures the authentic flavors of South Indian cuisine. The secret lies in the fermentation process, which gives these savory rice cakes their signature airy texture and a subtle tang. Steamed to perfection, these idlis are a healthy and delicious breakfast or snack option, best served with traditional accompaniments like sambar and coconut chutney. Perfect for beginners and seasoned cooks alike, this step-by-step guide makes mastering this South Indian staple effortless.
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Recipe Information
Ingredients
- 2 cups idli rice
- 1 cup whole urad dal
- 0.5 teaspoon fenugreek seeds
- 1 teaspoon salt
- 3.5 cups water
Instructions
Rinse the idli rice in water until the water runs clear. Soak the rice in water for at least 6 hours or overnight.
Rinse the urad dal and fenugreek seeds and soak them together in water for 6 hours or overnight.
Drain the soaked urad dal and fenugreek seeds and grind them in a blender, adding a little water at a time, until you get a smooth, fluffy batter.
Transfer the urad dal batter to a large mixing bowl.
Drain the soaked rice and grind it into a smooth paste, adding water as needed.
Add the rice batter to the urad dal batter. Mix both batters thoroughly to combine using your hands or a spoon.
Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours, or overnight, until the batter doubles in volume and becomes airy.
After fermentation, add salt to the batter and gently mix it without deflating.
Grease the idli molds lightly with oil and pour the batter into the molds, filling up to 2/3 of each cavity.
Set up a steamer with enough water and place the idli mold stand inside. Cover and steam on medium heat for 10-15 minutes.
Check for doneness by inserting a toothpick or knife into an idli; if it comes out clean, they are cooked.
Remove the molds from the steamer and let the idlis cool for a couple of minutes before demolding them with a spoon.
Serve the idlis hot with sambar and coconut chutney. Enjoy!
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 0.4 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
