Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Moulds
Equipment
Bowls; grinder; idli moulds; covered steamer; skewer; spoon.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Soak · About 360 min
- Rinse 300 g idli rice and 100 g urad dal separately. Soak for 6 hours in separate bowls of water; add ¼ tsp fenugreek seeds to the dal. Drain.
Grind · About 15 min
- Grind dal and fenugreek with half of 350 ml water for grinding until fluffy. Grind rice with the remaining water to a fine, slightly grainy paste. Mix in a large bowl.
Ferment · About 540 min
- Cover loosely; ferment in a warm place for about 8–12 hours. Nine hours is the planning estimate.
Check: The batter increases in volume and has visible bubbles. Refrigerate once fermented.
Prepare the steamer · About 5 min
- Fold in ¾ tsp salt. Grease moulds with 10 ml neutral oil. Bring water in the steamer to a boil; fill each mould about three-quarters full.
Steam · About 15 min
- Steam with the lid on for 12–15 minutes. Turn off the heat and rest for 3 minutes before unmoulding.
Check: A skewer comes out clean and idlis spring back lightly.
Tips
- Do not beat down the fermented batter heavily.
- Keep the water level below the moulds.
Substitutions
- Use parboiled rice instead of idli rice if necessary; texture may change.
- Use a lightly oiled heatproof shallow dish if moulds are unavailable; steaming time changes.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
Make ahead
- Make and ferment batter one day ahead.
- Keep fermented batter refrigerated and use within two days.
FAQ
Why are the idlis dense?
The dal may not have been ground fluffy or the batter may not have fermented enough.
Can I make them without fermentation?
That needs a different batter. This draft uses the fermented method.
How do I reheat idlis?
Steam chilled idlis until hot throughout; microwaving with a damp cover also works.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
