Soft & Fluffy Idli Recipe

 

Soft & Fluffy Idli Recipe

Idli is a popular South Indian breakfast made with fermented rice and lentil batter. It’s light, fluffy, and pairs perfectly with sambar and coconut chutney!  

 **Ingredients** (Makes 15-20 idlis)  

**For the Batter:**  

- 2 cups idli rice (or regular parboiled rice)  

- 1 cup urad dal (split black gram)  

- 1/2 teaspoon fenugreek seeds (methi)  

- 1 1/2 teaspoons salt  

- Water as needed  

 **For Greasing:**  

- 1 teaspoon oil or ghee  

 **Instructions**  

 **Step 1: Soak & Grind the Batter**  

1. Rinse and soak the idli rice in water for 6 hours.  

2. Rinse and soak the urad dal with fenugreek seeds in a separate bowl for 4-6 hours.  

3. Drain the urad dal and grind it into a smooth, fluffy paste using a little water.  

4. Drain the rice and grind it into a slightly coarse batter with some water.  

5. Mix both batters together, add salt, and stir well.  

**Step 2: Ferment the Batter**  

1. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it doubles in volume.  

**Step 3: Steam the Idlis**  

1. Grease the idli molds with oil or ghee.  

2. Pour batter into the molds, filling them about 3/4 full.  

3. Steam in an idli steamer or pressure cooker (without the whistle) for 10-12 minutes.  

4. Check doneness by inserting a toothpick—it should come out clean.  

**Step 4: Serve & Enjoy**  

1. Let the idlis cool for a minute before removing them from the mold.  

2. Serve hot with **sambar, coconut chutney, or tomato chutney** for a delicious meal!  

**Tips for Soft Idlis:**  

- Use **aged rice** for better fermentation.  

- Avoid over-grinding the rice; it should be slightly grainy.  

- Ferment the batter in a **warm place** for the best results.  

Would you like more variations, like rava idli or masala idli?