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Idli (South Indian Breakfast Recipe)

VegCookBook by Praveena
IDLI made using idli rice.Soft,Spongy,No Fail South Indian breakfast recipe.Idli batter using blender, fermented in oven,steamed in INSTANT POT / STOVE TOP.
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Prep Time 15 hours
Cook Time 15 minutes
Total Time 15 hours 15 minutes
Course Breakfast, Dinner
Cuisine Indian, South Indian
Servings 24 idli

Equipment

  • Blender/Grinder/Mixie.
  • Idli steamer / Idli stand with moulds
  • Stove top Vessel
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 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)

Instructions
 

SOAKING:

  • 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.

GRINDING:

  • 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.

FERMENTING:

  • 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.

STEAMING:

  • 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.

SERVING:

  • 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!!

Notes

Please see the MAIN POST for step wise pics & tips!
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