Soft and Fluffy Idli Recipe
Idli is a popular South Indian breakfast dish made with fermented rice and urad dal batter. These soft and fluffy steamed rice cakes are healthy, light, and best enjoyed with chutney and sambar!
#### **Ingredients** (Makes 20-25 idlis)
- 2 cups idli rice (parboiled rice)
- 1 cup urad dal (split & husked black gram)
- 1/2 teaspoon fenugreek seeds (methi)
- 1 teaspoon salt (adjust to taste)
- Water (as needed)
- Oil or ghee (for greasing)
#### **Instructions**
### **Step 1: Soak & Grind the Batter**
1. Wash **idli rice** and soak it in water for **6 hours**.
2. Wash **urad dal and fenugreek seeds**, then soak them together for **4 hours**.
3. Drain the urad dal and grind it with little water until smooth and fluffy.
4. Grind the rice separately into a **slightly grainy** paste.
5. Mix both batters in a large bowl, add salt, and stir well.
### **Step 2: Ferment the Batter**
1. Cover and let the batter ferment overnight (8-12 hours) in a **warm place**.
2. The batter should double in volume and become airy. Stir gently before using.
### **Step 3: Steam the Idlis**
1. Grease idli molds with **oil or ghee**.
2. Pour batter into each mold, filling **¾ of the way**.
3. Steam in an idli cooker or pressure cooker (without a whistle) for **10-12 minutes** on medium heat.
4. Check with a toothpick—if it comes out clean, the idlis are ready.
5. Let them cool for a minute, then use a spoon to remove them.
### **Step 4: Serve & Enjoy**
- Serve hot with **coconut chutney, sambar, or spicy tomato chutney**!
#### **Tips for Perfect Idlis:**
- Use **parboiled rice** for the softest texture.
- Ferment in a **warm place**—if the weather is cold, keep the batter near a warm oven or use an instant pot.
- Avoid overmixing after fermentation to keep the batter airy.
Would you like a variation like Rava Idli or Masala Idli?
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