Cherry & Dennis Helper Habitat
Indian Steamed Idli
印度蒸米豆糕 Idli
Recipe overview
Fermented rice-and-dal batter steams into fluffy breakfast cakes.
01
Ingredients
Main ingredients
- 300 g idli rice
- 100 g split hulled urad dal
- 300 ml water
- 1 tsp fenugreek seeds
Seasoning
- 1 tsp salt
- 1 tsp oil for mould
02
Tools
- soaking bowls
- blender
- fermentation bowl
- idli mould
- steamer
03
Steps
Step 1
Rinse rice and dal separately
Rinse 300 g idli rice and 100 g split hulled urad dal separately until the water is clearer.
Step 2
Soak both for five hours
Soak rice and dal in separate bowls for five hours, adding 1 tsp fenugreek seeds to the dal.
Step 3
Drain soaking water
Discard the soaking water and drain the rice and dal separately.
Step 4
Grind each with measured water
Grind with about 300 ml water added gradually: the dal should become airy and smooth, while the rice retains very fine grains.
Step 5
Combine both batters gently
Combine both batters in a large bowl with room to rise and mix gently without beating out the air.
Step 6
Ferment in a warm safe place for eight hours
Loosely cover and ferment in a clean warm place for about eight hours, until visibly risen with a mild sour aroma.
Step 7
Check batter is airy and risen
Check for small surface bubbles and a clear increase in volume; time alone does not prove fermentation.
Step 8
Fold in salt gently
Fold in 1 tsp salt gently with a spoon so the air remains in the batter.
Step 9
Lightly oil idli moulds
Brush the hollows of the idli mould with about 1 tsp oil in total.
Step 10
Fill each mould about four-fifths
Spoon fermented batter into each hollow about four-fifths full to allow expansion.
Step 11
Steam until set and cooked through
Bring the steamer to steady steam, then steam the moulds for about 12 to 15 minutes until a skewer inserted in the centre comes out without wet batter.
Step 12
Cool briefly, unmould and serve
Rest off heat for two to three minutes before unmoulding and serving in four portions.
Common mistakes
- Steaming unfermented batter
- Thin batter
- Overfilled moulds
Tips
Look for rise and bubbles; cool weather can lengthen fermentation.
