Authentic Urad Dal & Rice Idli Recipe – South Indian Steaming Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal & Rice Idli Recipe – South Indian Steaming Recipe

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. This recipe is a little bit of a project, I won’t lie, but trust me – the reward is so worth it. I remember the first time I successfully made these… it felt like a real accomplishment! Let’s dive in and I’ll show you how to make authentic, delicious idlis at home.

Why You’ll Love This Recipe

This isn’t just any idli recipe. It’s a journey into the heart of South Indian cuisine. These idlis are incredibly soft, light, and have a subtle tang from the fermentation process. They’re also super versatile – perfect for a quick breakfast, a light dinner, or even a snack. Plus, they’re naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create these beauties:

• 1 cup Raw rice (sona masoori) – about 180g
• 1 cup Idli rice – about 170g
• ?? cup Urad dal (white, whole) – about 1 cup, roughly 150g
• 1 teaspoon Fenugreek seeds – about 5g
• Salt – to taste
• 2 tablespoons Ghee – about 30ml
• 1 tablespoon Black pepper (whole or crushed) – about 15g
• 2 teaspoons Cumin seeds – about 10g
• 10 Cashew nuts – about 20g
• 1 sprig Curry leaves
• 2 pinches Asafoetida (hing) – about 0.5g
• 2 pinches Dry ginger powder (sukku) – about 0.5g

Ingredient Notes

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

• Sona Masoori & Idli Rice: Don’t skip using both! Sona Masoori gives a lovely soft texture, while Idli rice provides the structure. Using just one won’t give you the same result.
• Urad Dal Fermentation: This is key. The fermentation process is what makes idlis so light and digestible. We’ll talk more about that later, but good quality urad dal is essential.
• Sukku (Dry Ginger Powder): This is a little gem! It adds a warming, slightly spicy flavour that’s so comforting, especially during the monsoon season. My grandmother always added it, and it’s become a non-negotiable for me. You can find it at Indian grocery stores.
• Ghee: While you can use oil, ghee adds a beautiful richness to the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak it Up: Start by soaking the raw rice, idli rice, urad dal, and fenugreek seeds separately in plenty of water for 4-6 hours. This is crucial for softening them up for grinding.
2. Grind Time: Drain the soaked ingredients. Grind each separately – the rice together and the urad dal with fenugreek – into a slightly coarse paste. Think semolina texture. Don’t add water unless absolutely necessary; we want a thick batter.
3. Mix & Mingle: In a large vessel, combine the ground rice and dal mixtures. Mix well with your hand (yes, get in there!). This helps develop the texture.
4. Ferment to Perfection: Cover the batter and let it ferment overnight (12-15 hours) in a warm place. The warmer the environment, the faster it will ferment. I usually leave it near the oven (turned off, of course!). You’ll know it’s ready when it’s doubled in volume and has a slightly sour aroma.
5. Temper Time: While the batter ferments, let’s make the tempering. Heat ghee in a small pan. Add black pepper, cumin seeds, cashews, curry leaves, asafoetida, and dry ginger powder. Fry until the cashews are golden brown and the spices are fragrant.
6. Fold it In: Gently fold the tempering and salt into the fermented batter. Be gentle! We don’t want to knock out all the air.
7. Prep the Steamer: Line your steaming vessel with banana leaves or aluminum foil, and grease it thoroughly with oil or ghee. This prevents the idlis from sticking.
8. Steam Away: Pour the batter into the prepared vessel, about 1.5 inches thick. Steam for 15-20 minutes over boiling water until a toothpick inserted into the centre comes out clean.
9. Cool & Cut: Let the idlis cool for 5 minutes before inverting them onto a plate. Cut into wedges using a cookie cutter or a knife.
10. Serve & Enjoy: Serve hot with coconut chutney, sambar, or idli podi!

Expert Tips

• Batter Consistency: The batter should be thick enough to coat the back of a spoon. If it’s too runny, add a little rice flour.
• Don’t Overmix: Overmixing the batter after fermentation will result in dense idlis.
• Water Level: Ensure the water in the steamer doesn’t touch the idli mould.

Variations

• Rava Idli: Add 1/2 cup of semolina (rava) to the rice mixture for a slightly different texture. My friend, Priya, swears by this!
• Thattai Idli: Flatten the batter slightly before steaming for a crispy edge.
• Kanchipuram Idli: Add grated coconut and chopped coriander leaves to the batter for a flavourful twist.

Vegan Adaptation

Simply substitute the ghee with a neutral-flavored oil like coconut oil or sunflower oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is gluten-free, as some brands add wheat flour.

Spice Level Adjustment

• Mild: Reduce the amount of black pepper and dry ginger powder.
• Medium: Use the recipe as is.
• Spicy: Add a pinch of red chilli powder to the tempering.

Regional Variations

• Tamil Nadu: Often served with a variety of chutneys and sambar.
• Karnataka: Bisi Bele Bath is a popular accompaniment.
• Kerala: Commonly enjoyed with coconut chutney and sambar.

Festival Adaptations

Idlis are a staple during festivals like Makar Sankranti and Pongal in South India. They’re considered auspicious and are often offered to the gods.

Serving Suggestions

• Coconut Chutney
• Sambar
• Idli Podi
• Ghee

Storage Instructions

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

FAQs

What is the ideal consistency for the idli batter?

The batter should be thick enough to coat the back of a spoon. It shouldn’t be runny.

Can I use a rice cooker to steam the idlis?

Yes, you can! Just ensure your rice cooker has a steaming function and a suitable container for the idli mould.

What if my idli batter doesn’t ferment properly?

Ensure the batter is kept in a warm place. You can also add a pinch of sugar to help with fermentation.

Can I make idlis without a steamer?

Yes, you can use a large pot with a tight-fitting lid and a trivet to elevate the idli mould above the water.

What is the significance of using banana leaves for steaming?

Banana leaves impart a subtle flavour to the idlis and prevent them from sticking. They also have cultural significance.

Enjoy making these idlis! I hope this recipe brings a little bit of South India into your kitchen. Let me know how they turn out in the comments below!