Recipe Cooked, Photographed and Written by Praveena
PrepTime:15-18hrs CookTime:15 mins Cuisine:Indian
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There wouldn’t be any South Indian family without having Idli(s) atleast once in a week. This recipe is completely Vegan, Gluten free and Guilt free as well.
There are many different proportions of ingredients for preparing Idli batter and in the same way there are many number of recipes for making them too. In Telugu cuisine, I never saw/heard my Mom or my MIL using Idli rice for making these. They always used Idli rava. 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 patties.
Ideal Plan to follow:
This is what I do generally, which gives me perfectly fermented batter, every time.
Soak the ingredients at around 2 PM (post lunch) on a Saturday afternoon. In the late evening, grind the soaked content. Set for fermentation until early morning of next day. So, by Sunday morning, the IDLI batter is ready for use.
We had these idli(s) with Chutney and Podi. Recipes link for Podi⇒ Hemp Seeds – Chutney Powder and Chutney⇒ Peanut Chutney / Palli Pachchadi
My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
My Breakfast recipes collection here⇒ Breakfast / Tiffin
Before starting to cook, don’t forget to see the Tips mentioned at the end.
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- Whole Urad Gota / Split Urad dal / Minapa Gundlu – ½ cup
- Idli Rice/ Parboiled Rice – 1 cup
- Rice (uncooked) – 1 cup
- Atukulu / Pressed Rice / Poha – ½ cup
- Water – for soaking & grinding
- Salt – as per taste
- Cooking oil – to grease the plates
- Atukulu/ Pressed Rice/ Poha
Step wise pics Procedure for making ‘IDLI’:
- Take the Urad Dal/Minapagundlu, White Rice, IdliRice/ Parboiled Rice, Poha into a large bowl.
- Wash them thoroughly for 2-3 times.
- Then add 3 times of fresh water, leave the bowl on kitchen platform for 5 to 6 hours. Let them soak.
- Exclude the water, transfer the soaked ingredients into a grinder / blender / mixie, grind into a smooth batter by adding ½ cup of water at a time. The batter has to have the consistency just like in the pic.
- Add the required amount of salt and mix everything thoroughly for up to 2 to 3 minutes using your hands.
- Using Kitchen Platform:
- Keep the bowl/vessel on a warm place on the kitchen platform / near the stove for up to 8 to 10 hours.
- Using Oven / Room Temperature:
- Pre-heat the oven at MAX temperature, for 10 mins. Switch off and place the vessel inside, close the oven with just the lights ON. Leave it for 8 to 10 hrs.
- Using Instant Pot:
- Transfer the batter into the POT.
- Close it with a LID (not the instant pot lid).
- Set to YOGURT MODE, for up to 8 hrs.
- After fermentation, using a ladle, give a gentle mix just once.
- Grease the IDLI moulds with sun flower oil. Pour a ladle full of fermented batter onto each slot, stack the plates.
- On Stove Top:
- Take a wide bottomed vessel (of suitable size) or the idli steamer or pressure cooker.
- Pour 2 cups of water, place the IDLI stand inside & close the vessel with lid.
- Steam cook on stove top under high flame,for 10 to 12 mins.
- In an Instant Pot:
- Add 2 cups of water to the Inner Pot, place the IDLI stand inside.
- Close it with IP lid, set to STEAM mode with VALVE to VENTING, for 12 mins (external timer has to be used).
- Switch off, but open the lid only after 3 to 5 mins.
- Use a sharp edged spoon, dip it in water & gently scoop out the idli(s) out of the moulds.
- Always, serve the idli(s) with condiments like, any chutney and podi topped with homemade ghee / butter.
- Coconut White Chutney, Peanut Chutney / Palli Pachchadi, Capsicum & Tomato Chutney
- I tried the same recipe with Sona Masoori Rice, Basmati Rice. Both turned good.
- Whatever, might be the size of the cup, the measurement ratios are the same.
- The duration of time for soaking and fermenting is more during winters.
- For soaking, in summer: 5 to 6 hrs 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: 8 to 10 hrs and in winter: 10 to 12 hrs.
- Leave the vessel with batter, on the kitchen platform (near the stove) for about 8 to 10 hrs.
- Or put the vessel inside the microwave with door closed. No operation needed.
- If not, put the vessel inside a oven, after pre-heating to MAX for about 5-10 mins. (Switch off the oven after 5-10 mins).
- Don’t bother even if you have given more (than the mentioned) time for soaking and fermenting.
- I don’t have a idli steamer, so I generally use my pressure cooker / any vessel.
- If you are using a pressure cooker for steaming, remember NOT to put the whistle.
- To remove idli(s), Use a sharp edged spoon, dip in water for every IDLI. 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 up to 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, are ultimately soft like cotton.
- The taste of just the idli is obviously not delicious enough, so the ideal way of relishing them is by smearing generous amount of homemade ghee/butter and with spicy powders, sambar and chutneys as condiments.
- We had them along with Hemp Seeds – Chutney Powder and Peanut Chutney / Palli Pachchadi
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Idli (South Indian Breakfast Recipe)
- Idli steamer / Idli stand with moulds
- Stove top Vessel
- Instant Pot or Electric Pressure Cooker (for IP method)
- ½ cup Whole Urad dal / Minapa Gundlu
- 1 cup Idli Rice/ Parboiled Rice
- 1 cup White Rice grains (uncooked)
- ½ cup Atukulu / Pressed Rice / Poha
- as required Water (for soaking & grinding)
- 3 teaspoons Salt (as per taste)
- 1 tablespoon Cooking Oil / Ghee (to grease idli moulds)
- Take the Urad Dal/Minapagundlu, White Rice, Idli Rice, Poha into a large vessel.Wash them thoroughly for 2-3 times. And then add 3 times of fresh water. Leave the bowl on kitchen platform for 5 to 6 hours. Let them soak.
- Exclude the water,transfer the soaked ingredients into a grinder / blender / mixie, grind into a smooth batter by adding ½ cup of water at a time. Add more water if required.The batter has to have the consistency not so thick, or not so thin.Add enough salt and mix everything thoroughly for 2 to 3 minutes using your hands.
- Using Kitchen Platform: Keep the bowl/vessel on a warm place on the kitchen platform / near the stove for up to 8 to 10 hours.Using Oven / Room Temperature:Pre-heat the oven at MAX temperature, for 10 mins. Switch off and place the vessel inside, close the oven with just the lights ON. Leave it for 8 to 10 hrs.Using Instant Pot: Transfer the batter into the POT. Close it with a LID (not the instant pot lid). Set to YOGURT MODE, for up to 8 hrs.
- Grease the IDLI moulds with cooking oil.Pour a ladle full of fermented batter onto each slot, stack the plates.On Stove Top: Pour 2 cups of water in a suitable wide vessel / idli steamer / pressure cooker.Place the IDLI stand inside, close the vessel, let them steam cook on stove top, under high flame, for 10 to 12 mins.In an Instant Pot: Add 2 cups of water to the Inner Pot. Place the IDLI stand inside, close IP with lid, set to STEAM mode with VALVE in VENTING position, for about 12 mins (external timer has to be used)Switch off, but open the lid only after 3 to 5 mins.
- Use a sharp edged spoon, dip it in water & gently scoop out the idli(s) out of the moulds.Always, serve the idli(s) with condiments like, any chutney and podi topped with homemade ghee / butter. Done!!
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