South Indian Breakfast
Idli
Ratings & commentsSoft, fluffy steamed rice and lentil cakes - South India's classic breakfast. Vegan, gluten-free and made from just four ingredients.
- Prep
- 30 min
- Cook
- 15 min
- Hands-on
- 45 min
- Serves
- 8
- Difficulty
- Medium
- Heat
- Mild
Plan ahead: Soak for 5-6 hours, then ferment the batter overnight (8-12 hours).
About this Idli
Idlis are light, pillowy steamed cakes of fermented rice and urad dal batter. They contain no oil, no dairy and no gluten, and one batch makes enough for eight. Serve with sambar and coconut chutney for a complete, comforting breakfast.
Ingredients
- 500 gRice, idli rice or short grain
- 200 gUrad Dal, split and skinned
- 5 gFenugreek, seeds
- 10 gSalt
Plus water and a little salt to taste.
How to prepare Idli
Soak the rice in plenty of water for 5-6 hours. In a separate bowl soak the urad dal with the fenugreek seeds for the same time.
Drain the dal and grind with cold water, a little at a time, to a very light, fluffy batter that increases in volume.
Drain the rice and grind to a fine, slightly grainy texture. Mix both batters together with the salt, using your hand - the warmth helps fermentation.
Cover loosely and leave in a warm place for 8-12 hours until doubled, bubbly and smelling pleasantly sour.
Stir the batter gently once. Lightly grease an idli steamer and fill each mould about three-quarters full.
Steam over boiling water for 12-15 minutes until a toothpick inserted in the centre comes out clean.
Rest for 2 minutes, then ease the idlis out with a wet spoon. Serve hot with sambar and coconut chutney.
Tips
- In a cold kitchen, ferment the batter in a switched-off oven with the light on.
- Do not over-mix the fermented batter or the idlis turn dense.
Ratings & comments
Loading ratings and comments…