South Indian Rice Idli Recipe | Steamed Rice Cakes

By -

Idli is a round, steamed cake traditionally made of lentils and short-grain rice. Not to mention, it is one of the healthiest breakfast recipes of Indian cuisine and a staple food of South India. Authentically, idli is made using a semi-thick fermented batter made of urad dal and short grain rice; however there are many other varieties too such as Rava Idli, Oats Idli, and Poha or Avial Idli etc. that are enjoyed in Indian homes. Recently I also made Instant Moong Dal Idli which was a great hit with my family. While all these varieties are instant, quick, easy to make and require no fermentation, yet the traditional rice & lentil idli (the recipe of which I am going to share today) is one that has no comparison. Spongy, fluffy and pillowy soft, these idlis are best enjoyed with the traditional South Indian Sambar and Coconut Chutney on the side. So, if you have been looking for the best recipe to make these traditional Rice Idlis, I must say, you are on the correct page. Listed below are all the ingredients, step by step procedure and also some tips to come out with perfect idlis.....let's begin then...




South Indian Rice Idli Recipe



 INGREDIENTS

  • Idli Rice (or any short grain rice like sona masoori, ukda chawal or ponni rice) - 2 and 1/2 cups
  • Dhuli urad dal (husked black gram lentils, preferably whole) - 1 cup
  • Thick poha - 1/2 cup
  • Fenugreek seeds - 2 tsp
  • Salt - to taste
  • Oil - to grease idli moulds

TOOLS NEEDED







South Indian Rice Idli Recipe


FEW TIPS FOR PERFECT AND PILLOWY SOFT IDLI

  • Type of rice - For homemade idli batter, it is always recommended to use any variety of short grain par-boiled rice; ponni rice or sona masoori work very well. Never ever use basmati rice for making idlis. I generally use the Idli Rice, which is always easily available at the online grocery stores. 
  • Soaking of rice and dal - It is of utmost importance to soak rice and dal separately. This is because, while grinding the batter, we need the dal to be completely smooth and fluffy whereas rice a little coarse. If we soak both rice and dal together, getting the perfect texture of the batter would be difficult.
  • Amount of water added while grinding the batter - While grinding the batter, do not shy away from adding water to it little by little. I use almost a cup of water while grinding a cup of soaked urad dal and almost a cup and half while grinding 2 cups of rice. Traditionally, a stone grinder is used for making idli and dosa batter, however, many a times people from North India like us, make use of normal mixer and grinder. Having said that, while using the mixer grinder, we need to ensure that the batter does not warm up. Therefore, using chille water while grinding the dal and rice is also always recommended.    
  • Use of fenugreek seeds - Fenugreek seeds help in better fermentation of the batter and hence, it is highly essential to add about a tsp of fenugreek seeds in the soaked urad dal.
  • Use of poha - Poha is an optional ingredient, however, I always add it as it helps give the idlis a spongy texture.
  • Proper fermentation of batter - A good, light and spongy idli essentially requires a warm weather for proper fermentation of the batter. For people like us living in India, the weather is mostly quite warm, and hence fermentation here is not a big deal. I just leave my batter at the kitchen counter for 8 to 10 hours and it is nicely done. However, if you are living in colder conditions (or even in India during winters), it is best to place the batter in a preheated oven with lights on. Many a people now-a-days also ferment their batter in Instant Pots as well. Now, how do you know whether your batter has properly fermented or not? Well, a good fermented batter would always double up in volume and would have a bubbly frothy layer on top with slight sour aroma. If you can see all these signs, that means your batter is perfectly fermented.
  • Consistency of batter - The batter should be of flowing consistency; neither too thick, yet not too runny.



South Indian Rice Idli Recipe





METHOD

  • Start by thoroughly washing rice and urad lentils under running water until the water runs clear.
  • Soak them separately in enough water for 6 to 8 hours.
  • In the bowl of urad dal, also add fenugreek seeds.
  • Once the lentils and rice have soaked, drain the water out of them.
  • Just 15-20 minutes before beginning the grinding process, soak some poha too in enough water.
  • Now using chilled water little at a time, first grind the dal and fenugreek seeds until smooth and fluffy. For 1 cup of urad dal, I used almost a cup of chilled water.
  • Transfer the ground dal to a bowl.
  • Now, again using little cold water at a time, grind the rice and poha together until just a little grainy in texture.
  • Transfer this batter too to the bowl of ground dal.
  • Using your hands, mix the two batters nicely.
  • Cover the bowl with a lid and place it at a warm place to ferment for 10 to 12 hours, preferably overnight.
  • Once the batter is perfectly fermented, you would see it double up in volume. Also, it will have a bubbly and frothy layer on top with a slight sour aroma.
  • Grease your idli moulds and simultaneously, keep some water in the idli steamer to come to a boil. 
  • Add salt to the batter and give just a slight mix. Make sure you do not deflate air from the batter.
  • Pour a ladleful of idli batter in each idli mould and place in the steamer to cook for 10 to 12 minutes.
  • Once cooked, take them out and let them cool to room temperature before unmoulding.
  • Serve with hot sambar and coconut chutney on the side.


South Indian Rice Idli Recipe






Can't make now?? Pin here for later...


Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po
Read more

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Chirote Recipe | Chiroti Recipe

By -
Image
With nation celebrating the beautiful festival of 'Ganesh Chaturthi' with all pomp and show, the much awaited season of festivities in India has formally come to a kick start. Lined up from now, are some of the most popular festivals of India - Dussehra, Diwali, Chhath Pooja, Bhai Dooj and Christmas. I have already begun with the preparations for all these celebrations; first on my list is this  beautiful, delicious, flaky and crusty, " Chirote " or " Chiroti ". A traditional Maharashtrian sweet delicacy, it is made using refined flour, deep fried and coated with powdered sugar. For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup. Melt-in-mouth and highly addictive, I promise you will not be able to resist yourself from eating more than one in one go. Looking for the recipe? Here you go .... Chirote Recipe | Chiroti Recipe Ingredients Maida/all purpose flour - 1 and 1/2 cups Ghee - 2 tbsp + 3
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya seeds ma
Read more