Authentic South Indian Idli Recipe- Steamed Rice & Lentil Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Idli Recipe – Steamed Rice & Lentil Cakes

Hey everyone! If you’ve ever dreamt of fluffy, cloud-like idlis just like the ones you get at your favourite South Indian restaurant, you’re in the right place. I remember the first time I tried making idli – it was a bit of a disaster! But trust me, with a little patience and this recipe, you’ll be enjoying perfectly steamed idlis in no time. It’s a labour of love, but so worth it.

Why You’ll Love This Recipe

This isn’t just any idli recipe; it’s a taste of South India, made with love. Idlis are incredibly versatile – perfect for a quick breakfast, a light dinner, or even a snack. They’re healthy, easily digestible, and pair beautifully with a variety of chutneys and sambar. Plus, the fermentation process makes them wonderfully gut-friendly! This recipe focuses on achieving that authentic texture and flavour, the kind that keeps you coming back for more.

Ingredients

Here’s what you’ll need to create these delightful steamed cakes:

• 0.5 cup Idli par boiled rice
• 0.5 cup Raw rice
• 0.5 cup Urad dal (whole)
• Salt to taste
• 1.5 tbsp Sesame seed Oil
• 3 tsp Ghee
• 1 tsp Mustard seeds
• 1.5 tsp Urad dal
• 1 tsp Bengal gram/channa dal
• 2 tsp Whole black Pepper (slightly crushed)
• 1 tsp Cumin seeds/jeera
• 1 inch piece Ginger (grated)
• 0.25 tsp Dry Ginger powder
• 1-2 Green chillies (finely chopped)
• 0.25 tsp Hing/asafoetida
• 10 Cashew nuts (broken)
• Few Curry leaves
• Pinch of Turmeric powder
• 2-3 tbsp Coriander leaves (finely chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Idli Rice vs. Raw Rice: Don’t skip the idli rice! It’s specially parboiled to give idlis their signature soft texture. Using only raw rice will result in a denser idli. A 50/50 blend is perfect.
• Urad Dal Quality: Fresh, good-quality urad dal is key. It should be white and plump. Old dal won’t ferment as well.
• Sesame Seed Oil & Ghee: The combination of sesame oil and ghee for the tempering is magic. Sesame oil adds a lovely aroma, while ghee lends richness and flavour. You can use only ghee if you prefer, but the sesame oil really elevates it.
• Hing (Asafoetida): A tiny pinch of hing adds a subtle, savoury depth. Don’t be shy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the idli rice, raw rice, and urad dal a good wash. Then, soak them separately in plenty of water for at least 5 hours – or even overnight. This is crucial for softening them up.
2. Now, it’s grinding time! Grind the urad dal into a light and fluffy batter. It should almost double in volume. Then, grind the rice into a slightly coarse paste. Don’t add too much water while grinding; we want a good consistency.
3. In a large bowl, combine the ground urad dal and rice. Add salt to taste and mix well with your hand – this helps with fermentation. The batter should be of medium-thick consistency, like a thick pancake batter.
4. Cover the bowl and let the batter ferment overnight in a warm place. I usually leave it in the oven with just the light on. It should roughly double in size within 6-7 hours.
5. Once fermented, add the dry ginger powder, turmeric powder, and finely chopped coriander leaves to the batter. Mix gently.
6. Time for the tempering! Heat the sesame oil and ghee in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, black pepper, cumin seeds, grated ginger, green chillies, and hing. Fry until the dals turn golden brown and everything is fragrant. Finally, add the broken cashews and curry leaves, and fry until the cashews are lightly golden.
7. Pour the tempering into the fermented batter and mix thoroughly. Be careful, it will splutter!
8. Grease your idli moulds generously with oil. Pour the batter into the moulds, filling them about ¾ full. Alternatively, you can steam it in a greased shallow dish for a larger idli.
9. Steam for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
10. Let the idlis cool slightly before removing them from the moulds. Serve hot!

Expert Tips

• Warm Water for Grinding: Using slightly warm water while grinding can help create a smoother batter.
• Don’t Overmix: Once you add the tempering, don’t overmix the batter. Gentle mixing is key.
• Water Level in Steamer: Ensure there’s enough water in your steamer throughout the process.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil for a delicious vegan version.
• Gluten-Free: Idlis are naturally gluten-free! Just double-check your asafoetida (hing) to ensure it hasn’t been processed with wheat flour.
• Spice Level Adjustment: Adjust the number of green chillies to suit your spice preference. My family loves a little extra kick!
• Regional Variations: My friend from Karnataka swears by adding a tablespoon of grated coconut to the batter. In Tamil Nadu, they sometimes add a pinch of baking soda for extra fluffiness. Kerala style idlis are often served with a spicy coconut chutney.

Serving Suggestions

Idlis are a blank canvas for flavour! Here are a few of my favourite ways to enjoy them:

• Coconut Chutney: A classic pairing!
• Sambar: A lentil-based vegetable stew.
• Idli Podi: A dry spice mix that adds a wonderful flavour and texture.
• Ghee & Pickle: Simple, yet satisfying.

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

1. What is the best type of rice to use for idli?

Idli rice is specifically parboiled for the perfect texture. While you can use raw rice, a 50/50 blend with idli rice is ideal.

2. Why is fermenting the batter important for soft idlis?

Fermentation creates lactic acid, which breaks down the starches in the rice and dal, resulting in a soft and fluffy texture. It also makes the idlis easier to digest.

3. Can I make idli batter in a mixer grinder instead of a wet grinder?

Yes, you can! However, a wet grinder generally produces a smoother and more consistent batter. If using a mixer grinder, grind in batches and add water gradually.

4. How do I prevent idlis from becoming too hard?

Ensure the batter is fermented properly and don’t overcook the idlis. Also, adding a pinch of baking soda (optional) can help.

5. What is the significance of adding hing (asafoetida) to the tempering?

Hing adds a unique savoury flavour and is believed to aid digestion. It’s a traditional ingredient in South Indian cuisine.

Enjoy making these delicious idlis! Let me know how they turn out in the comments below. Happy cooking!