Idlis are the most popular South Indian dish almost found at every Indian eat-outs around the world. There is lot into making the perfect, soft and spongy idlis at home which I have learnt after failing for atleast 2 attempts. But, once I got hold of it, everytime I made it, it just got better and better. As of today, Idlis are now a regular affair when it comes to making a South India platter. The family just starts gobbling them as soon as they are out of the steamer. Hubby enjoys them with Coconut Chutney I just love them accompanied with "Peanut Chutney" and then topping has to be with a bowlful of "Sambar", whereas the kids just limit themselves to Sambar. Now, I feel that I can confidently share the recipe and proceedure to enable you also to make them just "Perfect".
3 cups, idli rice
1 cup, Poha (beaten rice)
1 cup, urad dal ( split white lentils)
salt as per taste
water as required
oil for greasing
Clean, wash rice and soak it along with poha with enough water.
Clean, wash and soak urad dal in enough water. Rice and daal both should be soaked seperately and minimum for 5 hours.
When rice and dal are ready for grinding, strain the water from dal and reserve it for grinding.
Grind dal to smooth fluffy consistency using the reserved dal water. Pour the dal batter in container having more than double the volume of the the batter.
Drain the water from the rice. Add rice in a grinder and grind it to a smooth paste. If water is required for grinding rice, use little reserved dal water.
Mix both the batter very well. you may add little water if the batter is too thick. The batter should have medium pouring consistency that coats the back of the spoon.
Cover the batter lightly and keep it in a warm place to ferment for minimum 8 hours. Do not cover the batter with tight lid.
After the batter is fermented well, it will rise to more than double in volume and bubble will appear on the surface.
Add salt to taste and gently swirl the batter, do not over mix it.
Add some water and allow it to boil in either pressure cooker or idli maker/steamer
Grease the idli mold and pour the portion of batter in each mold
Place the mold in the idli steamer or pressure cooker. Alow it to steam for approx 12-15 minutes
Check the idlis with tooth pick, if it comes out clean, then yummy spongy idlis are ready
Take out the mold and let it rest for 3-4 minutes. Scoop out the idlis from the molds
Enjoy hot steaming idlis with coconut chutney, peanut chutney or tomato chutney and sambar.
Fermentation time for the batter depends upon the weather. If the climate is cold, fermentation time will increase.
If you are using pressure coooker for steaming the idlis, remove the vent weight/whistle from the lid while steaming them.
You may add ¼ tsp of soda while mixing the batter before fermentation process.
If idli rice is not available, you may regular sona masuri, basmati or any other rice that you use for daily meals
You may also use the ratio of 2 cups of idli ice + 1 cup of regular rice + 1 cup of poha : 1 cup urad dal
Thankyou for an amazing recipe...
After years of trying different blogs as well as my own combination , ive finally got the jackpot.
Can we use this same for dosas as well?
Farrukh Aziz Ansari
that step indicates the preparation of steamer or a pressure cooker 🙂
Lovely pics Farrukh...
I'm gonna try this recipe.
I didn't understand the step just before putting in mold.
"Add some water and allow it to boil in either pressure cooker or idli maker/steamer
The best idlis ever...Great fan of your culinary magic..! Keep up the spirit...:)
Hi Farukh I have a prob. I think I added a little too much watwr in my rice batter while grinding. It was quite runny bt den I mixes it wid daal batter. What to do??? It still has to ferment tho. What to do?
Thankyou so much for d advise and d link. U rock
Yummy Idlis are my favourite. I cant wait to try it this weekend. Also can we make uttpam and dosa with the same batter??? And can u pls give a recipe for sambhar. Thanks
It will be a sin to eat these idlis. That's how beautiful they are. Well clicked. You should take up food photography as your profession. If you ever start classes I will enrol.