Idli recipe
This is the traditional South indian idli recipe. Using this homemade idli batter, you will get soft, fluffy idlis.
Servings 25 no.
Calories 156kcal
Ingredients
For idli batter:
- ¾ cup Whole urad dal
- 1 teaspoon Fenugreek seeds (methi dana)
- 1 cup Parboiled rice (idli rice)
- 1 cup Regular rice sona masoori or gujarat sattar or basmati rice
- Water for soaking (1 ½ cups Water for dal + 2 ½ cups Water for rice)
- Water for grinding (¾ cup Water for dal + 1 ¾ cups Water for rice)
- Water as needed, for steaming idlis
- Salt to taste
- Oil to grease the tray
Instructions
Making idli batter:
- Take urad dal and fenugreek seeds in a bowl. Rinse them with cold water or wash them under running cold water. But do not overwash them.
- Take both rice (parboiled rice and regular rice) in another bowl. Rinse or wash them similarly. Again do not over wash them.
- Soak them in water for at least 5-6 hours. I have used 1 ½ cup of water for soaking dal and methi seeds. And used 2 ½ cups of water for soaking rice.
- After the soaking time, the size of dal and rice would increase.
- Now let’s start with grinding process. I have done this in mixer grinder. You can do the same using wet grinder.
- Start with urad dal. Drain the water from the dal and reserve the water.
- Take dal into the grinder jar. Start by adding ½ cup of reserved water. Grind into the fine paste. As needed you can add little more water, but do not add too much. So total use ¾ cup of water for grinding dal.
- Remove urad dal batter into a large bowl.
- Next drain the water from the rice and again reserve the water and use that for grinding.
- Take rice into the grinder jar. If your jar is small then you can do this in batches. Start with ¾ to 1 cup of water and grind.
- Grind them by adding little water as needed. I used total 1 ¾ cups of water.
- The batter will be little grainy and that is fine. If you get smooth batter and it is fine too. Sometimes grinder may get heated up, if so wait for some time, let it cool down and start grinding again.
- Pour this rice batter into the same bowl with urad dal batter.
- Mix it very well using spatula.
- Cover the bowl with plate (do NOT use tight fitting lid) and let it ferment without disturbing for about 10-14 hours. If needed you can let it ferment for more hours, upto 24 hours.
- This time may vary depending of the weather and temperature.
- After the fermentation time, the batter will increase in volume by 2-3 times.
Making idli recipe:
- Now add salt to the batter. Lightly, gently mix it. Do not stir vigorously.
- Now prepare the steamer, add a glassful of water in the steamer and let it come to a simmer. Also grease the idli try using oil. Pour the batter into prepared tray.
- Steam for 12-13 minutes. You can check doneness by inserting a knife or toothpick. It should come out clean means they are ready.
- Once done, remove them from the steamer. Let it cool for few minutes.
- Then remove the idlis using spoon of butter knife.
Nutrition
Serving: 2idli | Calories: 156kcal | Carbohydrates: 32g | Protein: 5.4g | Fat: 0.3g | Sodium: 99mg | Potassium: 152mg | Fiber: 4.1g | Vitamin A: 0IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 2.3mg
*Nutrition information is a rough estimate for 1 serving
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