South Indian · Vegetarian
Soft Steamed Idli
Fluffy, pillowy idlis from a classic rice and urad batter, served with sambhar and coconut chutney.
Method
- Soak rice, and separately dal with fenugreek and poha, for 5 to 6 hours.
- Grind the dal to a light, fluffy batter using cold water. Grind the rice to a slightly coarse texture.
- Mix both, add salt, and mix by hand for 2 minutes. Ferment in a warm place for 8 to 10 hours until doubled.
- Stir gently without deflating. Pour into greased idli moulds.
- Steam for 10 to 12 minutes. Rest 2 minutes before unmoulding.
Chef's tips
- Mixing by hand helps fermentation through natural warmth.
- In cold weather, ferment in an oven with only the light on.
Want to master this hands-on? Join our South Indian Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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