Authentic Rice & Toor Dal Idli Recipe – South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Rice & Toor Dal Idli Recipe – South Indian Breakfast

Introduction

There’s just something magical about waking up to the aroma of steaming idlis, isn’t there? It instantly feels like home. This recipe for Rice & Toor Dal Idli is a family favorite, passed down from my grandmother. It’s a simple, comforting breakfast that’s both healthy and incredibly satisfying. I remember the first time I tried making these myself – a little messy, but so worth it! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any idli recipe. Using a combination of rice and toor dal gives these idlis a unique texture and flavor. They’re wonderfully soft, fluffy, and have a subtle nutty taste. Plus, they’re super versatile – perfect with sambar, chutney, or even a simple dollop of ghee. They’re also a fantastic way to start your day with a healthy dose of protein and carbs!

Ingredients

Here’s what you’ll need to make these delicious idlis:

• 1 cup raw rice (Sona Masoori) – about 180g
• 1.5 tbsp toor dal – about 20g
• 2 cups water – 480ml
• 1 tbsp cooking oil
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal
• 0.25 tsp asafetida (hing)
• 1 green chili
• 1 red chili
• 1-inch piece of ginger
• 1 sprig curry leaves
• 1 tsp pepper powder
• 0.25 cup grated coconut (optional) – about 30g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Rice (Sona Masoori) – Regional Variations & Quality

Sona Masoori is my go-to for idlis. It’s readily available and gives a lovely soft texture. You can also use Idli rice if you can find it, but Sona Masoori works beautifully. Make sure your rice isn’t too old, as that can affect the texture.

Toor Dal – Choosing the Right Lentil

Toor dal (split pigeon peas) adds a lovely flavor and helps bind the idlis. Look for good quality toor dal that’s bright yellow and doesn’t have any stones mixed in.

Asafetida (Hing) – Benefits and Substitutes

Hing adds a wonderful savory depth. It’s also great for digestion! If you don’t have hing, you can skip it, but it really does enhance the flavor.

Green & Red Chilies – Adjusting Spice Levels

I like to use both green and red chilies for a balanced heat. Feel free to adjust the quantity based on your spice preference. Remove the seeds for a milder flavor.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best! They have a much more vibrant aroma. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice and toor dal together into a coarse rava-like texture. Alternatively, soak them in water for about 2 hours, then grind. This makes the grinding process easier.
2. Now, heat the oil in a kadai (or a deep pan). Add the mustard seeds and let them splutter.
3. Add the urad dal, hing, green chili (slit lengthwise), red chili (broken into pieces), ginger (chopped), and curry leaves. Sauté for a minute until fragrant.
4. Pour in the water and add salt. Bring it to a boil.
5. Gently stir in the ground rice-dal mixture. Keep stirring to prevent lumps. Cook until it thickens into a non-sticky dough – it should resemble a thick porridge.
6. Mix in the pepper powder and grated coconut (if using). Let the mixture cool slightly.
7. Grease your idli plates well with oil. Carefully shape the dough into small balls and place them in the idli molds.
8. Steam for 10-15 minutes, or until a toothpick inserted into the idli comes out clean.

Expert Tips

• Don’t overcook the batter, or the idlis will be hard.
• Make sure the steamer has enough water before you start.
• Let the idlis cool slightly in the steamer before removing them – this prevents them from breaking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the chilies for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Special Occasions & Offerings: During festivals, I sometimes add a pinch of turmeric to the batter for a beautiful golden color.

Serving Suggestions

Serve these warm idlis with a generous helping of sambar and your favorite chutney – coconut chutney, tomato chutney, or even a spicy peanut chutney. A dollop of ghee never hurts either!

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2 days. Reheat them by steaming or microwaving. The batter can also be stored in the refrigerator for up to 3 days.

FAQs

What type of rice is best for making idli?

Sona Masoori is a great choice, but Idli rice is specifically made for this and will give you the best results.

Can I use a different dal instead of toor dal?

You can experiment with other dals like chana dal, but toor dal gives the most authentic flavor and texture.

How do I know if the idli batter has the right consistency?

The batter should be thick enough to hold its shape but still pourable. It should resemble a thick porridge.

Can I make idli without a steamer?

You can use a large pot with a tight-fitting lid and a trivet to create a makeshift steamer.

How long can idli batter be stored in the refrigerator?

Idli batter can be stored in the refrigerator for up to 3 days. It may ferment slightly, but that’s perfectly fine!