Idli (savory rice and lentil cake) is one of the most popular, healthy, and nutritious breakfasts from India. It is one of my all-time favorite breakfasts and I can never get bored of eating it. I have fond memories of eating homemade idlis by my mother. During college days, when staying away from home and with roommates, we were lucky to buy fresh idlis from a lady who made it every day. She used to wrap it in a banana leaf with some fresh coconut chutney. It tasted heavenly and it was almost a daily routine. These days, it is a regular food at home. Idli batter is also easily available in Indian grocery stores and so for those who are busy to make the batter , it is a great option.
How to make steamed Idli (Savory rice and lentil cakes)
Idli is regarded as healthy food as it is steamed and made with soaked, ground and fermented rice and split black gram. It has a great combination of carbohydrates and protein. The fermentation process increases the availability of nutrients and this, in turn, helps in easy assimilation. It is traditionally a breakfast item, but with a combination of sambar (spicy and tangy lentil soup) or chutney made with coconut and green chilies to go with it, it can be a meal by itself. You need a special idli cooker to make idlis. Traditionally, the cooker is like a steamer with little circular compartments to steam idlis. Nowadays, we also have microwaveable idli cookers for convenience. The overall process of soaking, grinding, fermenting, and steaming idlis, serving and of course relishing it, is a truly satisfying experience!
Steamed rice and lentil cake made with fermented batter and perfect for breakfast or any meal.
- 6 cups Idli rice soaked in water overnight
- 2 cups split black gram (urad dal ) soaked in water overnight
- 1 tsp fenugreek seeds
- 31/2 tsp salt
- 1 cup cooked rice
Soak and immerse the rice, split black gram (urad dal )and fenugreek seeds in water overnight
Grind the rice to a fine paste with a little water in a wet grinder
Pour the batter into a container
Next grind the split black gram (urad dal ), fenugreek and cooked rice to a fine paste
Pour this batter into the same container containing the rice batter
Add salt and mix well
Keep it covered in a humid or warm place for fermenting
After about 6 to 8 hours the batter will ferment and rise up
Fill water in the idli cooker and bring it to a boil.
Add the batter to the circular compartments coated with a little oil in the idli steaming plates .
Arrange the idli stand with the batter in the steaming plates , close the lid and steam.
The steam starts giving out a whistling sound as it is getting cooked.After about 15 to 20 minutes the idlis will be cooked.
Let it cool down for about 10 minutes. Take out the idli plates from the steamer.Gently scoop out the idlis with a spoon and transfer into a serving bowl.
Serve with coconut or tomato chutney , sambar or chutney powder.