Recipe Cooked, Photographed and Written by Praveena
PrepTime:17-20hrs CookTime:15 mins Cuisine:Indian
There wouldn’t be any South Indian family without having Idli(s) atleast once in a week.
There are many varieties of Idli batter recipes and in the same way there are many number of recipes for making Idli(s) too. In telugu cuisine, I never saw/heard my Mom or my MIL using Idli rice for making Idli(s). They always used Idli rava for making Idli(s). But, now as we live in a place where Idli rava is not being sold, I had to start using it, for the sake of our love for Idli(s).
Since a decade, I got used to this below mentioned recipe. I have given all the tips which I follow for making these cotton spongy idli(s).
This recipe is completely Vegan, Glutenfree and Guitfree as well.
My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
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Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
- Whole Urad dal/ MinapaGundlu – ½ cup
- Idli Rice/ Parboiled Rice – 1 cup
- Rice – 1 cup
- Atukulu/ Pressed Rice/ Poha – ½ cup
- Water – for soaking
- Salt – as per taste
- Cooking oil – to grease the plates
- Atukulu/ Pressed Rice/ Poha
- Take the Urad Dal/Minapagundlu, Rice and IdliRice/ Parboiled Rice into a large bowl.
- Wash them thoroughly for 2-3 times.
- Add the Poha/ Flattened Rice/ Atukulu to the same bowl and then add double the amount of water.
- Leave the bowl on kitchen platform for 6 to 7 hours. Let them soak.
- Later, grind all of them together (in a grinder/mixie) into a smooth batter just like in the pic shown below.
- Add the required amount of salt and mix everything thoroughly for upto 5 minutes using a firm ladle or your hands.
- Keep the bowl/vessel on a warm place for upto 10 to 12 hours, for fermentation.
- After fermentation, again mix the batter thoroughly for upto 5 mins, using a firm ladle or your hands.
- For Steaming, take a wide bottomed vessel (suitable to fit the idli steamer plates) or the idli steamer or pressure cooker.
- Pour 2-3 cups of water and put it on stovetop under low flame.
- Parallely, pour 2 drops of cooking oil over each slot of the idli plates and grease them throughout.
- Pour a ladle full of fermented batter onto each slot and put the plates into the steamer/vessel on stovetop. See pic below.
- Close it with lid, change the flame to high and let them steam for about 10 to 15 mins.
- Later, switch the flame off and leave them for about 5 mins.
- Take the plates out of the vessel, sprinkle handful of water over them. See pic below.
- Use a sharp edged spoon, that’s dipped in water, to remove the idli(s) out of the plates. Done!!
- Whatever, might be the size of the cup, the measurement ratios are the same.
- Remember, the duration of time taken for soaking and fermenting is different for summers and winters.
- For soaking, in summer: 4 to 5 hours and in winter:6 to 7 hours.
- For soaking the grains, you can leave the vessel/ bowl in a dry place at room temperature.
- Don’t drain out the soaked water, save it to use it while grinding.
- For fermentation, in summer: 6 to 8 hours and in winter: 10 to 12 hours.
- I generally leave the vessel with batter, for fermentation, on the kitchen platform (near the stove) for about 10 to 12 hrs , and in extreme winters for about 14 hrs too.
- In case, this doesn’t work, you can put the vessel inside the microwave with door closed. No operation needed.
- Or you can put the vessel inside a oven, after pre-heating it for about 5-10 mins. (Switch off the oven after 5-10 mins).
- I tried both the above options for fermentation and it worked for me.
- Don’t bother even if you have given more (than the mentioned) time for soaking and fermenting.
- I dont have a idli steamer, so I generally use my pressure cooker.
- If you are using a pressure cooker for steaming, remember NOT to put the whistle.
- To remove idli(s), dip a sharp edged spoon into water and then take the idli out of slot. Agian dip the spoon in water to take the next idli out of the slot.
- By doing so, the idli(s) will not stick to the plates and come out in perfect shape.
- To store the leftover batter, put the same vessel (covered with lid) in the refrigerator, and use the batter whenever needed.
- This batter stays good upto a week when put in fridge.
- Steamed idli(s) can also be put in refrigerator and be served after warming them in microwave.
- The texture of these idli(s) is ultimately soft like cotton.
- The taste of just the idli is obviously not delicious enough, so the ideal way of relishing these steamed idli(s) is by smearing generous amount of homemade ghee/butter and with spicy powders, sambar and chutneys as side.
- We had these idli(s) with Hemp Seeds – Indian Spice Powder and Peanut Chutney / Palli Pachchadi
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