Idli Recipe~Soft & Fluffy~Stuffed with Cheese
An idli is a soft & fluffy steamed cake consumed as a staple in south India. One usually eats it as an accompaniment to sambar, a spicy soup made with toor dal (pigeon peas) and vegetables. Coconut chutney makes an appearance too. Interestingly, much of the population of south India enjoys this trio at breakfast, but many confess to eating it anytime of day–even twice!
How Do You Make Idli Batter?
To make idli batter, you start with a certain lentil and rice. The ideal rice most south Indians swear by for making idli is parboiled. Cooked rice also works. The advanced cooking ahead of time of the rice—whether partially or fully—is the reason you get soft, spongy idlis. The lentil you use is urid dal, also known as split black gram. The ratio of rice to lentils depends on the texture you are going for. Some recipes call for three times the amount of rice to lentils, but double the rice to lentils will produce a fluffier idli. It makes sense because the urid dal makes the idli s soft. Soak the rice and dal separately for at least 5 hours.
By then they will be soft enough to grind—but you need to grind them separately. This is because the urid dal must be smooth and the rice must be slightly grainy. Add a little water when grinding to break the grains down easier, but don’t make the batter too thin. Once ground, you combine the two purées to form a batter with a consistency similar to cake batter. You then cover it and ferment in a warm place for 8-10 hours. If you live in a cooler climate, it could take 12-18 hours. Whatever the season, be patient!
How Do You Cook Idlis?
Once fermented, the batter can spill over the bowl if it is too small, so make sure your bowl is large enough. You will know it’s fermented enough when it looks foamy–idli bliss! Add salt after fermenting (not before!) and mix it gently to maintain the airiness.
You can find idli plates in Indian grocery stores for less than ten dollars. If you love idlis enough, you might one day invest in an eighty dollar idli making contraption. Whatever you do, be sure to oil the idli plates or the batter will stick.
How Can I Make Idlis More Flavourful?
For a colourful and nutritious punch, sprinkle finely chopped veggies or cilantro on top of each idli. You can also place these onto the idli plate before dolloping on the batter—this way the idlis’ perfectly smooth double sided disc shape will remain. I like stuffing them with cheese—to see how to do that, check out the video! Steam the idlis on medium for around 15-18 minutes. (This time can vary depending on the size of your idli wells). Poke a hole into one of them with a toothpick and if it comes out clean, they are done!
Scoop them out of the plates with a spoon and enjoy right away. No sambar or coconut chutney around? Eat your idlis with any other soup, dip them in ketchup or nibble on them with a side of kimchi. Enjoy some idlis today!
Idli – Soft & Spongy Rice & Lentils Cake
Ingredients
- 2/3 cup rice
- 1/3 cup urid dal
- Pinch fenugreek seeds
- 1/2 teaspoon salt
Instructions
- Soak the rice and urid dal separately in three times their amount of water. Add the fenugreek seeds to the urid dal. Soak for a minimum of five hours or overnight.
- Rinse rice and urid dal well. Add the urid dal to a food processor or grinder and puree with just enough water to help it blend. The consistency should be smooth and creamy. Transfer to a bowl.
- In the same grinder, pulse the rice until it is almost smooth but slightly grainier than the urid dal, adding just enough water necessary. Add to the pureed urid dal and mix well. Cover and allow the batter to ferment in a warm place for 8-10 hours or overnight.
- Once fermented, the batter should be light and airy and nearly doubled in volume. Oil idli plates and bring a steamer pot to a medium boil.
- Add salt to the idli batter and mix gently so as not to deflate the air bubbles. Drop batter onto idli plates and steam, covered, for 15-18 minutes. Idlis will be ready when surface springs back when lightly pressed or a toothpick comes out clean.