Site Loader

Yummy!!! Idli, Defines the taste of south India (mallu’s) !!! I just love it…so, Delicious!!!

The smell of Idli that makes mouth become watery, Yum-Yum…

Idli is a delicate, pillowy steamed flavorful cake produced using rice and lentil hitter. The lentils utilized in making idli are urad dal (dark gram). Idli is a conventional breakfast made in each South Indian family unit including mine. Idli is mainstream in the entire of India as well as outside India as well.

Idli is a normally veggie-lover, vegetarian, gluten-free, and makes for one of the most beneficial breakfast.

How to make Idli with?

Initially, there are two different ways you can make idli.

With Idli Rice: Traditionally idli rice and urad dal are utilizedto make the idli player.

                   Idli Rice | Insectsight

Idli rice is parboiled rice and utilized explicitly for making idli and dosa. This formula post shares the strategy for making idli with idli rice and customary white rice.⇓

You can even make idli with short-grained rice. My Mom makes extraordinary compared to another idli with parmal rice. Now and again I likewise make idli with the customary strategy for utilizing just idli rice.

Ahh!!! What a delicious mom’s cook… I just love her’s hand Idli…

Urad dal is otherwise called dark gram, urad bean, and dark matpe bean. With husks, these lentils look dark because of their dark husks. With the husks eliminated they have creamish ivory shading and are likewise called as white lentils.

The urad dal that is utilized is the husked entire urad dal ideally unpolished. You can even utilize husked split urad dal.

     Idli Rava | Insectsight

With Idli Rava: A second simpler route is to utilize idli Rava with urad dal. Idli Rava is coarsely ground idli rice and is effectively accessible in shops and on the web. I have shared the technique for making idli with idli rava in this post – Idli made with idli Rava.

Splashing rice and lentils: For making basic conventional idli, first, both the rice and the urad dal are flushed with new water and drenched independently for 4 to 5 hours.

Nature of rice and urad dal: Make sure to utilize both rice and urad dal inside their rack date. Continuously use urad dal which is new and inside its time span of usability. Matured urad dal doesn’t age well and makes the idli thick.

Crushing: Then the lentils (urad dal) are ground to a delicate, cushy hitter and the rice to a semi-fine consistency. Both the players are blended and permitted to mature.

Crushing Equipment: The granulating of the hitters should be possible in a table-top stone wet-processor or in a blender processor.

Table top stone processor: Grinding in a stone processor is useful if making a huge amount of idli hitter. The benefit of pounding in a stone processor is that the urad dal player gets ground truly well and hence the idli hitter ages additionally well.

The measure of water to be included a stone-processor is more than what is included a blender processor.

For ½ cup splashed urad dal, you can include around 1 cup water. Include water in parts while granulating urad dal. For 2 cups splashed rice, add about 1.5 to 2 cups water.

Blender processor: The lentils additionally granulate well in a blender processor or uncompromising blender like Vitamix. For littler amounts a blender processor or blender has exactly the intended effect.

Everybody doesn’t have a stone processor. So I have shared the itemized strategy on the best way to granulate the hitter in a blender processor with a lot of tips and recommendations in the bit by bit manage beneath.

I have both a stone processor and a blender processor. For littler amounts I utilize the mixie for granulating and for bigger amounts I utilize the stone processor.

Aging: Both the ground lentil player and rice hitter are blended completely. At that point the player is kept to age for the time being or for 8 to 9 hours or more till the hitter copies or triples in volume having a lovely acrid smell.

Steaming: Special container are utilized to steam the idli. You can purchase these dish on the web. This idli skillet is brushed or lubed with some oil. The player is poured in the dish and afterward steamed.

Steaming time: The steaming time shifts from 12 to 15 minutes. Idli ought to never be over steamed as then they become dry and thick.

Tips for Idli Fermentations-  

Fermntation is the key factor in getting delicate, light, and cushy/fluffy idli. For legitimate fermenting of idli hitter, warm temperature is well-suited. In chilly atmospheres, aging doesn’t occur well. I get a ton of questions on the most proficient method to mature idli or dosa player in winters. So I have summed up my encounters in the accompanying focuses underneath:

  • Warmth: Keep the idli hitter bowl in a warm spot – e.g almost a warmer or in a warm spot in your kitchen.
  • Stove: You can likewise preheat your broiler at a low temperature (80 to 90 degrees celsius) for around 10 to 15 minutes. At that point switch off the broiler and keep the player bowl inside – I utilize this technique when it turns out to be freezing outside.
  • Lights in the broiler: Alternatively, on the off chance that your stove has lights, at that point keep the lights on and place the player inside.
  • Sugar: Addition of a touch of sugar helps in maturing the player. So I utilize this technique on occasion in the winters here.
  • Salt: During winters, skip adding salt to the inertly hitter as salt retards the maturation cycle. It is smarter to utilize rock salt or ocean salt. I generally use rock salt in the idli hitter.
  • Aging time in chilly winters: In winters, save the player for a more drawn out an ideal opportunity to mature, similar to 14 to 24 hours or more. Do recollect that regardless of whether you don’t see the player multiplied or significantly increased, you should see small air pockets in the hitter. You ought to likewise get the ordinary swoon harsh matured smell from the idli hitter.
  • Moment Yeast: You can even add ¼ to ½ tsp of moment yeast (broke down in 2 to 3 teaspoons of water) 30 to 45 minutes before you steam the idli. However, do this strategy when the player has not matured well. The drawback of this technique is that you need to utilize all the player on the double. On the off chance that you refrigerate than the hitter gets excessively yeasty and acrid.
  • Heating Soda: You can likewise add ¼ to ½ preparing pop and afterward mature the player in cool seasons.
  • Fenugreek seeds: Addition of fenugreek seeds (methi seeds) likewise helps in maturation.
  • Urad dal player consistency: Urad dal must be ground truly well. Urad dal player must be delicate, light and cushioned. So I recommend to crush both urad dal and rice independently to get delicate and soft idli. A well ground urad dal hitter likewise helps in maturation.
  • Measure of water: Also make sure to include the right measure of water in the hitter. On the off chance that the water is less, at that point the idli will get thick.
  • Aging idli hitter in Instant Pot: In cool seasons I utilize the Instant Pot for aging the player. Utilize the yogurt choice and utilize the less mode. Spot a little trivet in the IP steel embed. Keep the bowl with the player on the trivet.

Keep the vent position to venting or you can utilize the Instant Pot glass top. Set the ideal opportunity for 7 to 8 hours. On hotter days, the hitter will age rapidly. On colder days, it might take a couple of more hours for the player to age in the Instant Pot.


Process to make to Idli

—>Just follow every step  to make  Idli Sambar 

 Soaking rice & lentils

  • In a bowl or pan take 1 cup parboiled rice and 1 cup regular rice. Here I have used sona masuri rice along with parboiled rice. Instead of this proportion, you can also use overall 2 cups of idli rice OR 2 cups of parboiled rice (as shown in video above).

  • Pick and then rinse both the rice varieties for a couple of times. Drain and keep aside.

  •  Take ¼ cup thick poha in a bowl.

  •  Rinse the poha once or twice with water.

  • Then add the poha to the rice. Add 2 cups water. mix very well and keep aside covered to soak for 4 to 5 hours.

  •  In a separate bowl take ½ cup urad dal along with ¼ teaspoon fenugreek seeds.
  • Rinse a couple of times.

  • Add 1 cup water. Cover and soak for 4 to 5 hours.

  • Before grinding, drain the urad dal, but don’t throw away the water. Reserve the soaked water.

  •  In a wet grinder jar, add the urad dal. initially add ¼ cup of the reserved water.

  •  And grind the urad dal for some seconds. Then add ¼ cup water and continue to grind. The batter should be light and fluffy when completely ground.

  •  Pour the urad dal batter in a deep pan or bowl.

  • Drain the rice & poha and add them in the wet grinder jar. I usually grind in two parts. Depending on the capacity of your mixer-grinder you can grind in two to three parts. If the mixie gets heated up while grinding, then stop and let it cool. Then continue with the grinding.

  • Use the urad dal strained water or regular water to grind the rice and poha too. add water in parts and grind. The rice can have a fine rava like consistency in the batter. A smooth batter is also fine. I usually add a total of ¾ cup of water while grinding rice. The rice batter should not be too thick or thin.

  •  Now pour the rice batter in the bowl containing the urad dal batter.

  • Add 1 teaspoon rock salt. Mix very well with a spoon or spatula. If you live in a cool or cold region, then do not add salt. Add salt later once the fermentation is done. If you live in a hot or warm climate, then add salt as it does not allow the batter to get over fermented in the time duration of 6 to 8 hours.

  •  Cover the bowl or container with a lid and keep the batter in a warm place. It should be left undisturbed for 8 to 9 hours. Don’t use an air-tight lid. In colder climate, keep the batter for a longer time – from 12 to 24 hours.

  • The batter the next morning. It will ferment and increase in volume.

  • Grease the idli mould with oil. Gently and lightly swirl the batter. Don’t overdo. Now with a spoon pour portions of the batter in the greased idli moulds.

  • Take your idli steamer or pressure cooker or electric cooker. Add some 2 to 2.5 cups water and heat the water. keep the idli mould in the steamer or pressure cooker. Steam for 12 to 15 minutes. Timing will vary depending on the kind of equipment you have used. If using a pressure cooker, then cover the pressure cooker with its lid. Remove the vent weight/whistle from the lid. Steam the idlis for approx 12 to 15 minutes.

  • Check for doneness by inserting a toothpick. If it does not come out clean, then keep again for a few more minutes. When done remove the idli mould from the cooker. Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis. Remove and place the idlis in a warm container like a casserole.


  • Serve Idli hot or warm with sambar and coconut chutney.

 Variations With Idli Batter 

There are numerous potential varieties you can do with an essential idli player. You can include lentils like moong dal and make moong dal idli.

Indeed, even millets, smoothed rice (poha) can be added to the player. Oats can likewise be included. I have shared Oats idli formula. Investigation with extents and afterward choose the one which gives you the best idli as far as surface and taste.


One Reply to “Idli Sambar-South Indian Food”

Leave a Reply

Your email address will not be published. Required fields are marked *


* indicates required


Message Us