Steamed Rice Cakes (Idli)
Idli are delightful steamed rice cakes that hail from South India, beloved for their light and airy texture. Traditionally consumed during breakfast or as a snack, these soft cakes are often paired with spicy sambar and refreshing coconut chutney, creating a harmonious blend of flavors. They are a perfect gluten-free option and are rich in carbohydrates and proteins, making them not just delicious but also nutritious. Serve them freshly steamed for the best experience!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Par-boiled cooked rice
3 cups (Rinsed and soaked)
Urad Dal
1 cup (Rinsed and soaked)
Salt
1 - 1 1/2 teaspoons (Added to batter)
Sesame oil
2 teaspoons (For serving)
Instructions
1
Rinse the par-boiled rice and urad dal under running water until the water runs clear. Soak both in plenty of water for 2-3 hours.
2
After soaking, drain the rice and dal. Using a blender or wet grinding stone, blend the mixture, adding enough water to form a smooth paste. The batter should be thick yet pourable.
3
Add salt to the batter and mix well. Transfer it to a large bowl, cover it, and allow it to ferment at room temperature for about 12 hours or until it has doubled in size and has a slightly sour aroma.
4
Grease the idli plates with a thin layer of oil to prevent sticking.
5
In a large vessel or pressure cooker, heat 2 cups of water to create steam. Spoon the fermented batter into the greased idli moulds until they are about 3/4 full.
6
Carefully place the idli plates into the steaming pot. Cover with the lid and steam on high heat for approximately 15-20 minutes or until a toothpick inserted in the center comes out clean.
7
Once cooked, remove the plates from the pot and let them cool for a few minutes. Gently remove the idlis from the moulds using a spoon.
8
Serve warm, drizzling a teaspoon of sesame oil over the idlis for extra flavor. Pair with sambar and coconut chutney for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Idlis?
Idli are delightful steamed rice cakes from South India, known for their light and airy texture.
What are the primary ingredients for this Idli recipe?
The main ingredients include par-boiled rice, urad dal, salt, and sesame oil.
Is Idli gluten-free?
Yes, Idli is a perfect gluten-free option as it is made from rice and lentils.
How long should I soak the rice and dal?
Both the par-boiled rice and urad dal should be soaked in water for 2-3 hours.
What is the ratio of rice to urad dal in this recipe?
This recipe uses a ratio of 3 cups of par-boiled rice to 1 cup of urad dal.
How long does the fermentation process take?
The batter should ferment at room temperature for approximately 12 hours.
How do I know the batter is fermented correctly?
The batter should double in size and develop a slightly sour aroma.
What should the consistency of the idli batter be?
The batter should be thick yet pourable after blending.
How do I prevent the idlis from sticking to the plates?
Grease the idli plates with a thin layer of oil before pouring the batter.
How much water is needed for steaming the idlis?
Use approximately 2 cups of water in the vessel or pressure cooker to create steam.
How long should idlis be steamed?
Steam the idlis on high heat for about 15-20 minutes.
How can I check if the idlis are fully cooked?
Insert a toothpick in the center; if it comes out clean, the idlis are done.
How do I remove the idlis from the moulds?
Allow them to cool for a few minutes, then gently remove them using a spoon.
What are the traditional side dishes for Idli?
They are traditionally paired with spicy sambar and refreshing coconut chutney.
Is Idli considered a healthy food?
Yes, they are rich in carbohydrates and proteins, making them a nutritious breakfast or snack.
Why is sesame oil used in this recipe?
Sesame oil is drizzled over the warm idlis for extra flavor before serving.
Can I use a blender for making the batter?
Yes, a blender or a wet grinding stone can be used to form the smooth paste.
Should I wash the rice and dal before soaking?
Yes, rinse them under running water until the water runs clear.
How much salt is recommended for the batter?
The recipe suggests adding 1 to 1.5 teaspoons of salt to the batter.
At what temperature should the batter ferment?
The batter should ferment at room temperature.
When should I add salt to the mixture?
Add salt to the batter after blending the rice and dal, before the fermentation step.
How full should I fill the idli moulds?
Fill the greased moulds until they are about 3/4 full.
Are idlis suitable for vegetarians?
Yes, this recipe is entirely vegetarian.
Can idlis be eaten as a snack?
Yes, they are commonly consumed during breakfast or as a light snack.
What is Urad Dal?
Urad dal is a type of black lentil used in Indian cooking to provide texture and protein.
Does the recipe require par-boiled rice?
Yes, the recipe specifically calls for 3 cups of par-boiled rice.
What is the total number of ingredients?
There are 4 main ingredients in this recipe.
What tags describe this dish?
Tags include south indian, gluten-free, healthy breakfast, and vegetarian.
Why is steaming used instead of frying?
Steaming preserves nutrients and keeps the cakes light and airy without adding extra fat.
Should idlis be served hot?
Yes, they are best enjoyed freshly steamed and warm.