Idli (Steamed Lentil Cakes)

Written By Praveena Gudipati on Thursday, April 9, 2015 | 8:11 PM

Idli is a famous south indian breakfast. Also the healthiest. It is made by grinding lentils into a batter and then by fermenting overnight along with Idli rava (Cream of Rice).There are couple variations of the recipe. My recipe here uses cream of rice( Idli Rava) while other recipe is made using raw rice.There is a difference of textures in these two recipes. While Idli rava Idlis has fluffy, airy,soft ,melt in the mouth texture, Rice Idlis are smoother, little Dense . Personally I like the the Idli rava Idlis and this is the way I make em at home. We usually have it with Peanut chutney, Karappodi (Idli karam/Milagai Podi).Also sometimes Sambar (Lentil stew) will be in the menu too. I have all these recipes on this blog. Please check them too.

To make Idli, Black gram with no skin is used( Minapagundlu/ Whole urad). It is fermented along with cream of rice (Idli rava). To get a good texture fermenting Is the key process.

At my home I make this batter at least once a week. This is my toddler's main breakfast and my kid's lunch box item. Also I make many different breakfast items with this batter. Idli, Dibbarotte, Masala Dibbarotte, Idli fried rice etc. All these recipes are kids friendly and serves as great lunch box items. Also do not forget to check my quinoa Idli recipe,a variation to the idli.

Even though the recipe is simple there are many intricate details to this recipe. I know many people who can not achieve to make proper Idlis due to not paying attention to these details.I will try to explain what ever I can here.

What to do to get Soft fluffy Idlis:

1. Use whole Urad, not split dal.
2. The Idli rava used for Idli should be fine, not coarse.Do remember that when buying.
3. Use cold water for grinding. I put a bowl of water in freezer shortly and use that water.or leave soaked Dhal with water in refrigerator for some time.
4. Use just enough water to attain a thick Lentil batter.
5.After adding Idli rava mix really well. This will aerate the batter for good fermentation.
6. The final batter should be thick with easy to drop consistency. Not runny.
7. Mix salt before fermentation.
8. Keep the bowl in a warm area. I keep it in oven with light on. If you do not have oven light, heat oven for few minutes to make warm. Then place container in oven.
9. After fermentation do not beat batter too much. Mix gently few times.
10. Thick batter gives soft fluffy Idlis.
11. Do not over cook.it will make Idlis hard.

I use wet grinder to make Idli batter but regular blender works fine too.

Servings:
Makes 45-50 Idlis (6-8 servings)
Total time:
19 hrs
Category:
Breakfast
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 cup skinned black gram (whole Urad/Minapa gundlu)
2 cups cream of rice(Idli rava) (fine variety)
salt
Ghee to coat Idli plates

Idli (Steamed Lentil Cakes) step-by-step Recipe with Photos

Wash and soak Udad dal for atleast 6 hrs. Do it first thing in the morning.
Grind the lentils to a smooth batter with enough water. The batter should be thick. In my wet grinder it takes anout 30-35 minutes.You will see air bubbles on top which indicates proper grinding.
Soak Idli rava in water for 30 minutes. I do it just before putting dals in grinder. Soaking is optional.
Now remove lentil batter into a big bowl.Keep in mind after fermentation batter will raise.So you need extra space for that.
Squeeze water from Idli rava, using fist and add it to batter. Repeat till you get all Idli rava.
Mix the batter and Idli rava with a big spoon.
Add water to make batter thin enough, easy to drop but not runny.Add little salt.
Ferment the batter in a warm area for at least 12 hrs. Winters might take more time.The fermented batter will look raised and foamy.
Now take a Idli cooker or Pressure cooker with Idli plates.Pour a cup of water in the bottom of cooker.
Take Idli molds and apply little ghee to them.This will remove Idlis easily when done.
Now take Idli batter with a ladle and fill the plates leaving little space for Idlis to raise.
If using pressure cooker steam them for 10 minutes with out whistle.To say exactly, Once you see steam has started coming out, keep for 10 minutes.
Usingn Idli cooker also takes same amount of time.
turn off the stove after 10 minutes. you can check whether Idlis are cooked by making your finger wet with water then touch Idli.If Idli is not sticking to the finger it’s cooked.
Leave the Idlis in cooker for few minutes.
Open the cooker.Take the plates out.
Take tap water in a bowl and a spoon.dip spoon in the water and remove Idlis by placing spoon under Idlis and moving around.
Keep em in hot pack or serving bowl.
Serve em with Peanut chutney, Idli Karam and Sambar.