Soft Idli

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare for Soaking

   First, get your large mixing bowl and measuring cups ready. In the large mixing bowl, combine 2 cups of idli rice, 1/2 cup of urad dal, and 1/2 teaspoon of fenugreek seeds. Rinse them together under running water 3-4 times until the water runs mostly clear. This removes any dust or impurities.

2. 02

   Soak Ingredients

   After rinsing, add enough fresh water to the bowl to cover the rice and dal by about 2 inches (5 cm). Let this mixture soak for 6 hours. You can leave it on your kitchen counter, but if your kitchen is very warm, consider soaking it in the refrigerator.

3. 03

   Grind the Batter - Part 1

   After 6 hours, drain the soaking water completely. Transfer the soaked rice and dal mixture to your grinder or high-power blender. Add 1 cup (240ml) of fresh water. Grind this mixture into a very smooth paste. It should feel like a fine, thick cream when you rub a tiny bit between your fingers, with no grainy bits.

4. 04

   Grind the Batter - Part 2

   As you grind, you might need to add a little more water, 1-2 tablespoons at a time, to help the blades move. The total water used for grinding should be about 2.5 cups (600ml). The batter should be thick but pourable, similar to pancake batter, but slightly thicker. Transfer the ground batter back into your large mixing bowl.

5. 05

   Add Salt and Mix

   Now, add 1 teaspoon of salt to the batter in the mixing bowl. Using your clean hand, mix the batter thoroughly for about 2 minutes. Mixing with your hand helps incorporate air and aids in fermentation. The batter should feel light and airy.

6. 06

   Ferment the Batter

   Cover the mixing bowl loosely with a lid or a plate, ensuring there's a small gap for air to escape. Place the bowl in a warm spot in your kitchen overnight, for 8-12 hours. The batter is ready when it has doubled in volume, looks bubbly, and smells slightly sour, like sourdough.

7. 07

   Prepare Steamer and Molds

   Once the batter is fermented, gently stir it once. Do not overmix, as this will release the trapped air. Get your idli steamer ready. Pour about 2 cups (480ml) of water into the bottom of the steamer and place it on your stove over medium-high flame to heat up. Using a small bowl with 1 teaspoon of sesame oil and a brush or clean cloth, lightly grease all the idli molds on the idli plates.

8. 08

   Pour Batter into Molds

   Carefully pour the fermented idli batter into each greased idli mold, filling it about three-quarters full. Do not overfill, as the idlis will puff up during steaming. Stack the idli plates inside the steamer.

9. 09

   Steam the Idlis

   Once the water in the steamer is boiling and producing steam, carefully place the stacked idli plates inside. Close the steamer lid tightly. Steam the idlis on a medium-high flame for exactly 10 minutes. Do not open the lid before 10 minutes.

10. 10

    Check and Rest Idlis

    After 10 minutes, turn off the flame. Carefully open the steamer lid (watch out for hot steam!). To check if idlis are cooked, insert a toothpick or a knife into the center of an idli; it should come out clean. Let the idlis rest in the steamer for 2 minutes with the lid off.

11. 11

    Remove and Serve

    Carefully remove the idli plates from the steamer. Using a spoon or a butter knife, gently scoop out each idli from its mold. They should come out easily. Serve the soft idlis immediately with your favorite chutney and sambar. This recipe makes about 12-16 medium-sized idlis, perfect for 4 servings.