Idli


by
Idli

5/5 stars  100% LIKED IT    16 REVIEWS ALL GOOD

Added to 766 cookbooks   This recipe has been viewed 255436 times

Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids.


Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now.


Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it.


The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery.


After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa Uttapa and dainty appe as well.

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Idli recipe - How to make Idli

Soaking time:  4 hours   Preparation Time:    Fermenting Time:  12 hours   Cooking Time:    Total Time:     Makes 50 idlis
Show me for idlis

Method
  1. Combine the urad dal and fenugreek seeds, and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  2. Combine the parboiled rice and thick rice flakes, and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  3. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well.
  5. Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
  6. After fermentation, mix the batter well once again and pour spoonfulls of the batter into greased idli moulds.
  7. Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
  8. Repeat with the remaining batter to make more idlis.
  9. Serve hot with sambhar, coconut chutney and Malgapodi.
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Coriander Onion Chutney 
Mysore Chutney, South Indian Mysore Chutney 
Sambar ( Sambhar, Idlis and Dosas) 

Nutrient values per idli
Energy9 cal
Protein0.4 g
Carbohydrates1.7 g
Fiber0.2 g
Fat0 g
Cholesterol0 mg
Vitamin A0.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0 mg
Folic Acid2.1 mcg
Calcium2.5 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.6 mg
Potassium12.7 mg
Zinc0.1 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook

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Reviews

Idli
5
 on 25 Sep 17 04:21 PM


Very nice recipe, I would like to try this recipe but just 1 question we have to use black lentil then what about the skin of the black lentil .. can we not use white urad Dal Thank you
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Tarla Dalal    Hi Sunita, You have to use the white urad dal only....
Reply
25 Sep 17 05:17 PM
Idli
5
 on 25 Sep 17 01:11 PM


Idli
5
 on 26 Jul 17 09:14 PM


I want to try this recipe, just had a few questions. 1. What is parbaoiled rice? Does it mean half cooked rice? 2. I have read other recipes of idle, where they add soda/ yeast for fermenting? Is this required? 3. The leftover batter can it be stored in the refrigerator,if yes then for how many days? 4. By adding fenugreek seeds wont the idli taste bitter?
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Tarla Dalal    Hi Delcy, Parboiled rice is not half cooked rice.. it is a kind of rice which is available in the market.It is also known as ukda chawal in hindi, the colour will be slightly yellowish, slightly transparent and fat in size. There is no requirement to add any soda or yeast, we have kept this batter for 12 hours to ferment in a warm place, which takes place naturally. Yes the leftover batter can be stored in the refrigerator for at least a week. Do try the recipe and give us your feedback.. Happy Cooking!!
Reply
27 Jul 17 08:53 AM
Idli
5
 on 04 Oct 16 03:42 PM


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Tarla Dalal    Thanks.
Reply
06 Dec 16 04:37 PM
Idli
5
 on 23 Sep 16 01:54 AM


Is there requirement of soda ... And how to reduce cost of idli per piece for commercial purpose
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Tarla Dalal    Hi Anil, No need to add soda. We are not sure about commercial usage as we are not into it.
Reply
23 Sep 16 02:45 PM
Idli
5
 on 13 Aug 16 02:18 PM


Need to know if I can use regular basmati rice - what I have in house ?
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Tarla Dalal    Hi Mamta, Sorry we have not tried this recipe with basmati rice.
Reply
13 Aug 16 04:48 PM
Idli
5
 on 11 Aug 16 09:21 PM


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Tarla Dalal    Hi Tatsvit , we are delighted you loved the Idli recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
12 Aug 16 09:17 AM
Idli
5
 on 15 Jun 16 04:48 PM


Can I use normal rice instead of boiled rice?
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Tarla Dalal    Hi Kavita, The rice we have used here.. is Parboiled rice.. not boiled rice.. which is readily available in the market.. also known as ukda chawal.. Do check in grocery store.. you will get it..and also try the recipe..
Reply
16 Jun 16 02:00 PM
Idli
5
 on 31 May 16 01:06 PM


what is praboiled rice..??
Idli
5
 on 13 May 16 09:27 AM


Recipe is awesome Didi con we use rice flour instead of rice
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Tarla Dalal    Hi Seema, No you should use rice and not rice flour. Follow the exact recipe to get best idlis.
Reply
16 May 16 04:40 PM
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