Idli with Sambar

Idlis are the heart of a South Indian breakfast: soft, spongy rice cakes that are steamed instead of fried and served with piping hot sambar and chutney. They are light, naturally gluten free and easy to digest. Once you have a good batter in your fridge, fresh idlis are only 15 minutes away.

Why You Will Love These Idlis

• Soft, fluffy and made without any oil beyond greasing the plates
• Naturally vegan, gluten free and low in fat
• The batter keeps for days, so you can steam fresh idlis whenever you like

Ingredient Notes

Idli rice: This is a parboiled short-grain rice that gives the best texture. Urad dal: The dal gives idlis their fluffiness and helps the batter ferment. Fenugreek seeds: A small pinch improves fermentation and adds a subtle aroma. Salt: Use non-iodised salt.

Tips for Perfect Fermentation

A well-fermented batter is the secret. Grind the dal until it is light and airy, then mix it with the coarse rice batter by hand. Leave it in a warm place for 8 to 10 hours. In winter, place the bowl in an oven with just the light on. The batter should double in volume and smell pleasantly sour.

Serving and Storage

Serve idlis hot with sambar, coconut chutney and a drizzle of ghee. Refrigerate leftover batter for up to five days, and store cooked idlis for up to two days, resteaming them before serving.

Frequently Asked Questions

What are idlis made of?

Idlis are made from a fermented batter of rice and urad dal (split black gram). Fermentation makes the batter rise and gives the idlis their soft, spongy texture and mild tang.

Why are my idlis hard or flat?

This usually means the batter did not ferment enough or was too thin. Allow 8 to 12 hours in a warm place until the batter doubles and looks bubbly, and do not over-mix it before steaming.

How do I ferment the batter in cold weather?

Place the batter in a warm spot such as an oven with only the light on, or near a warm appliance. A pinch of salt and a small amount of poha in the batter can also help it rise.

Can I make sambar ahead of time?

Yes. Sambar keeps well for three days in the refrigerator and often tastes better the next day. Reheat it gently and add a splash of water if it has thickened.

How long should idlis steam?

Steam them for about 10 to 12 minutes, until a toothpick inserted in the centre comes out clean. Let them rest for a couple of minutes before removing so they do not stick.

Can I freeze idlis?

Yes. Cool them completely, store them in an airtight container or freezer bag for up to a month, and steam or microwave with a splash of water to refresh them.

More Recipes You Will Love

• Masala Dosa: crisp crepe with a spiced potato filling
• Rava Upma: quick, soft semolina breakfast
• Kanda Poha (Maharashtrian Flattened Rice): light, tangy flattened rice breakfast
• Masala Chai (Indian Spiced Tea): strong, milky tea with warming spices

Print Recipe

Editor's Pick

Idli with Sambar

Author: Anjali Cooking Method: Steaming Cuisine: Indian, South Indian Courses: Breakfast Recipe Keys: Corn Free Soy Free Vegan

Difficulty: Intermediate Prep Time 30 mins Cook Time 15 mins Rest Time 480 mins Total Time 8 hrs 45 mins

Servings: 4 Estimated Cost: $ 4 Calories: 435

Best Season: Spring, Summer, Fall, Winter

Dietary:

D Dairy-Free E Eggless G Gluten-Free L Low-Fat N Nut-Free V Vegan V Vegetarian

Description

Idlis are soft, pillowy steamed cakes made from a fermented batter of parboiled rice and urad dal. Light, healthy and naturally gluten free, they are the classic South Indian breakfast served with hot sambar and coconut chutney. This recipe gives exact soaking, grinding and fermenting times so your idlis come out fluffy every single time.

Ingredients (makes about 24 idlis, serves 4)

Servings

For the Idli Batter

• 2 cups idli rice (parboiled rice) (about 400 g; washed in 3 changes of water until the water runs mostly clear; regular long-grain rice gives less soft idlis)
• ¹⁄₂ cup whole or split urad dal (black gram) (about 100 g; skinless split white urad dal gives the fluffiest batter; washed well before soaking)
• ¹⁄₂ teaspoon fenugreek (methi) seeds (soaked with the dal; helps fermentation and adds a mild flavour)
• 1 teaspoon non-iodised salt (such as sea salt or rock salt; added after grinding, as iodised salt can slow down fermentation)
• 1 litre cold, clean water (for soaking and grinding; about 1.5 cups of it is for grinding, and cold water keeps the batter from heating up)

To Steam and Serve

• 1 tablespoon neutral oil or ghee (for lightly greasing the idli plates so the idlis release cleanly)
• 2 cups prepared sambar (hot, to serve; a spoonful of coconut chutney and idli podi on the side makes it complete)

Instructions

1. Wash the Rice

   Put the 2 cups of idli rice in a large bowl, cover with water, swirl with your hand and drain. Repeat 3 times, until the water runs mostly clear rather than milky.
   Tip: Washing removes surface starch that would make the batter gummy. Do not wash until the water is perfectly clear, as some starch helps fermentation.

2. Soak the Rice

   Cover the washed rice with 3 cups of fresh water and leave it to soak for 5 to 6 hours at room temperature.
   Tip: Soak the rice and dal separately because they grind to different textures and soak at different speeds.

3. Soak the Dal and Fenugreek

   Wash 1/2 cup urad dal 2 to 3 times in a separate bowl. Add 1/2 teaspoon fenugreek seeds and cover with 1.5 cups of fresh water. Soak for the same 5 to 6 hours.
   Tip: Fenugreek helps the batter ferment and gives the idlis a lighter, softer texture. Keep the dal soaking water, as you may need a splash of it for grinding.

4. Grind the Dal Until Fluffy

   Drain the dal and fenugreek and put them in a wet grinder or a strong blender. Grind with about 1/2 cup of cold water, adding it 2 to 3 tablespoons at a time, for about 15 minutes until the batter is very smooth, light, fluffy and has roughly doubled in volume.
   Tip: Use cold water so the batter does not heat up, as warm batter does not ferment well. To test, drop a spoonful into water. If it floats, it is light enough.

5. Transfer the Dal Batter

   Scoop the dal batter into a large steel or ceramic bowl, at least 3 times bigger than the batter, so there is room to rise.
   Tip: Avoid plastic or aluminium bowls, which can affect fermentation. Choose a large bowl, because the batter will double or even triple.

6. Grind the Rice

   Drain the soaked rice and grind it with about 1 cup of cold water, added gradually, for 8 to 10 minutes until the batter is smooth but slightly coarse, like fine semolina when rubbed between your fingers.
   Tip: A slightly coarse rice batter gives idlis a soft but structured crumb. Over-grinding to a paste makes them dense.

7. Combine and Salt

   Add the rice batter to the dal batter along with 1 teaspoon non-iodised salt. Mix with your clean hand for 2 to 3 minutes, folding in one direction, until completely combined. The batter should fall off a spoon in a thick ribbon.
   Tip: Mixing by hand is traditional, as the warmth and natural bacteria from your hand help fermentation. Do not use iodised salt, as it can slow this down.

8. Ferment the Batter

   Cover the bowl loosely with a lid or plate and ferment in a warm place (28 to 32 C) for 8 to 10 hours. The batter is ready when it has doubled or tripled, looks bubbly and airy on top and smells pleasantly sour.
   Tip: In winter, place the bowl in a switched-off oven with the light on, or wrap it in a warm towel. Place the bowl on a plate to catch any overflow.

9. Prepare the Steamer

   Pour about 2 to 3 cm of water into the bottom of an idli steamer or large pot and bring it to a boil. Lightly grease the idli plates with 1 tablespoon of oil or ghee, using a brush or paper towel.
   Tip: Have the water boiling before the batter goes in, as idlis rise best when steamed immediately in strong steam.

10. Fill the Idli Moulds

    Stir the fermented batter very gently, just once or twice, to bring it to an even consistency. Spoon it into each mould until about three-quarters full, as the idlis will puff up.
    Tip: Do not over-mix the fermented batter or the idlis turn dense. If it seems too thick to pour, fold in 1 to 2 tablespoons of water.

11. Steam the Idlis

    Place the plates in the steamer, cover and steam on medium-high heat for 12 to 15 minutes. They are ready when a toothpick inserted into the centre of an idli comes out clean and the tops look dry and slightly springy.
    Tip: Do not open the lid in the first 10 minutes, as escaping steam makes the idlis sink.

12. Rest and Unmould

    Turn off the heat and let the idlis rest in the steamer for 2 minutes. Dip a spoon in water and run it around the edge of each idli to release it from the mould.
    Tip: Wetting the spoon helps the idlis come out cleanly. Letting them rest firms them up so they do not break when unmoulded.

13. Serve with Hot Sambar

    Warm the 2 cups of sambar until piping hot. Serve the idlis straight away with the sambar and coconut chutney.
    Tip: A spoon of ghee and idli podi on top makes them extra tasty. Leftover idlis keep in the fridge for 2 days and can be re-steamed for 3 minutes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 435kcal

% Daily Value *

Total Fat 3.5g6%

Saturated Fat 0.6g3%

Sodium 480mg20%

Potassium 380mg11%

Total Carbohydrate 88g30%

Dietary Fiber 7g29%

Sugars 4g

Protein 13g26%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not over mix the fermented batter or the idlis will turn dense. In cold weather ferment inside a switched off oven with the light on. Use non-iodised salt because iodised salt can slow down fermentation. Leftover idlis can be refrigerated for 2 days and reheated by steaming for 3 minutes, or tossed into a quick idli upma.

Keywords: idli, sambar, South Indian breakfast, fermented batter