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SOFT STEAMED IDLI

The undisputed king of South Indian breakfasts. These soft, pillow-like steamed rice and lentil cakes are light on the stomach and deeply nourishing.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Course: Breakfast
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

2 cups idli rice (or parboiled rice)
½ cup whole or split urad dal
¼ cup thick poha (flattened rice)
½ tsp fenugreek seeds
1 to 1¼ tsp rock salt
Water for soaking and grinding

Method
 

Soak: Wash rice, dal, fenugreek separately. Soak rice+poha together 5–6 hrs. Soak urad
    dal+fenugreek together same time.
      Grind dal with ½ cup cold water until smooth, light, fluffy (15–20 min in wet grinder).
        Grind rice+poha to slightly coarse, flowing batter. Combine with dal batter.
          Add salt, mix with clean hands. Cover, ferment 8–14 hrs until doubled and bubbly.
            Steam: Grease idli moulds, pour ¾ full, steam 10–12 min. Rest 2 min, unmould.

              Video

              Notes

              For extra soft idlis, ensure urad dal is ground until it forms soft peak. Never over-steam — 12 minutes is perfect.