Warm and Soft Idlis
Hittin’ ya back with another classic: Idlis! Earlier this month I posted my sambar recipe. A lot of things can be eaten with sambar so I decided to go full on and post Masala Dosa earlier this month followed by Idli! The reason Idli is coming out as a #BhaktaBasics recipe is because it’s able to be upcycled into something new later on! For now let’s start with the basics of this dish. Idlis are essentially steamed rice cakes that can be served with chutneys and sambar. You will need a special steamer to make this dish. Most Indian grocers will have them but you can also find one on Amazon in a pinch!
Idlis are a great meal option because they can be seasoned however you want, and they’re super kid-friendly. The fermented aspect of it is good for digestion, and the soft, spongey nature makes it an easy-to-eat meal! Definitely twist this however speaks to you. I’ve given the basic recipe below but you can amp it up with chili pepper, black pepper or even something fun like taco seasoning or everything bagel seasoning!
Method
To make make the batter you need to start with a flour mix for Idli or a wet batter. We grind our Idli flour at home, but you can easily make this yourself by soaking whole rice and dal and grinding it in a blender. Combine your rice and dal mixture with plain yogurt, salt, oil, and water. Once it is thoroughly combined place in a covered container and let this ferment overnight for 12-18 hours.
Right before you’re ready to steam the Idlis, mix in 1 tbsp of fruit salt. I typically use Eno. Scoop about 1/3 c. of batter into each well of an oil greased Idli stand. Steam in a vessel with 2 cups of water and an optional thin slice of lime. Steam for 12-15 minutes.
Idli
Ingredients
- 4 cups idli flour We grind ours at home 3 parts rice and 1 part urad dal
- 3 cups water
- 1 cup plain yogurt
- 1/4 cup oil
- 1.5 tsp salt
- 1 tbsp eno fruit salt
Steaming Ingredients
- 2 cups of water
- Cooking spray
Instructions
If you do not have Idli flour:
- Soak 3 cups rice and 1 cup Urad dal for 4-6 hours in warm water. Drain and then grind in a blender. Combine with the remainder of ingredients then proceed with Step 2.
If you do have Idli flour:
- Combine all ingredients in a bowl and mix thoroughly.
- Let the batter sit overnight for 12-18 hours in a warm place. This could be your counter, oven off with the light on, or the proof setting in your oven.
- Spray the idli trays with cooking spray. Ladle 1/4-1/3 cup of the batter in each well of the tray. Steam for 12-15 minutes. Serve up with sambar and chutney!
