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–+ servings
Idli served on a plate with sambar

Idli Batter and Idli

Make these soft and fluffy South Indian savoury rice cakes paired beautifully with sambar and chutney. They are great for batch prepping and you can enjoy idli for days!
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Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Course Breakfast, Main Course
Cuisine Indian, South Indian
Servings 12 Idlis per day (for 6 days)

Ingredients
  

  • 4 cups Idli rice
  • 1 cup Urad daal ️rice to urad daal ratio 4:1 by volume
  • 1/4 cup poha flattened rice flakes drenched in water for a minute
  • 1 tsp fenugreek seeds
  • 6-7 cups Water for soaking and blending
  • Salt to taste

Instructions
 

Idli batter

  • Soak rice for at least 6-7 hours
  • Soak urad daal for 2 hours
  • Soak fenugreek seeds for 1 hour
  • Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency
  • Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha
  • Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours
  • Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)
  • Extra batter can be stored in refrigerator for up to 6 days

Idli

  • Heat about 2 cups water in a large pot or idli steamer
  • Pour the batter onto greased idli moulds or any steel mould
  • Place in the pot with boiling water or on a steaming rack if not using an idli stand
  • Steam for 10 minutes or until a toothpick comes out clean
  • Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)
  • Repeat and make as many batches as you require
  • Serve hot with sambar and/or chutney!

Notes

Rice variety – Try to buy idli rice from your local Indian store. You can use any aged short grain rice or par boiled rice. Try sona masuri rice, parmal rice or basmati rice.
Fermentation - the key to soft, light and fluffy idli. Here are a few fermentation tips for the winters:
 
  • Place the idli batter bowl in a warm place – e.g yoghurt maker, near or on top of a radiator.
     
  • Oven: Preheat your oven to a low temperature about 30 deg C or 90 deg F for about 10 minutes. Then switch off the oven, keep the container with batter inside and close the door with the lights on, if possible.
Where to find poha or rice flakes? Any asian or Indian store has these at all times!
Keyword Dosa, Dosa batter, Idli, Idli Batter
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