Idli is a soft and fluffy savoury steamed cake made from fermented rice and lentil batter. Making soft fluffy idli is an easy snacks recipe, but it is an art that needs to be mastered. The process of making idli involves four main steps – soaking the rice and lentil, blending the batter, fermenting the batter, and then steaming the batter to make idli. It is commonly served with chutney( coconut and tomato) and sambar and makes a delicious protein-packed meal.
- Rice- 2 cup
- Urad Dal- 1 cup
- Salt- 1tbsp
- Eno (optional)- If you don’t have time for batter fermentation.
- In a bowl, take 1 cup of urad dal and rinse 3-4 times or until the water runs clear. Then drain the water completely and again add water and soak in it for 8-9 hours or overnight.
- In a bowl, take 2 cups of rice and rinse 3-4 times or until the water runs clear. Then drain the water completely and again add water and soak in it for 8-9 hours or overnight.
- After soaking, drain the water completely and transfer dal to a grinder along with ice-cold water. ( add water in small portions and make a not very thick batter.
- Grind the urad dal to the light fluffy batter.
- Grind rice same as urad dal and then mix both and add salt in the batter.
- Use a spatula or hands to incorporate air and help fermentation. Mix until both batters are well combined.
- Grease idli plates lightly with oil.
- Fill the idli mould with batter.
- Then steam idli using an idly steamer or regular pot with a lid.
- It will take 10 -15 minutes on low flame.
- Serve hot with sambhar and chutneys.