Mini Idli Recipe- Authentic Urad Dal & Idli Rava Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Mini Idli Recipe- Authentic Urad Dal & Idli Rava Steamed Cakes

Hey everyone! If you’ve ever craved those fluffy, melt-in-your-mouth South Indian delights, you’re in the right place. Today, I’m sharing my go-to recipe for mini idlis – they’re just the cutest, and perfect for a quick breakfast or snack. I first made these when I was trying to recreate the idlis my grandmother used to make, and honestly, it took a few tries to get it just right! But now, I’m excited to share my perfected version with you.

Why You’ll Love This Recipe

These mini idlis are seriously addictive. They’re light, airy, and incredibly versatile. Plus, making them in mini sizes means quicker steaming and a delightful bite-sized treat. They’re a fantastic way to introduce someone to South Indian cuisine, or just enjoy a comforting taste of home.

Ingredients

Here’s what you’ll need to make these little beauties:

• 1 cup idli rava (cream of rice) – about 150g
• 1 cup urad dal (split & skinned black gram lentils) – about 180g
• As required salt – about 1 tsp (adjust to taste)
• As needed water – approximately 2-2.5 cups
• To grease: coconut oil

Ingredient Notes

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

• Urad Dal: The heart of idli! Make sure you use good quality, split and skinned black gram lentils. They should be pale and creamy.
• Idli Rava: This is parboiled rice that’s been coarsely ground. Look for a good quality rava that isn’t too powdery. It should have a slightly grainy texture.
• The Importance of Coconut Oil: Trust me on this one. While you can use other oils, coconut oil imparts a subtle sweetness and aroma that’s just classic idli flavor. It also helps prevent the idlis from sticking to the molds.

Regional Variations in Idli Making

Idli making varies across South India! Some regions add a handful of poha (flattened rice) to the batter for extra softness. Others prefer a slightly coarser grind of the urad dal. Feel free to experiment and find what you like best! My family always adds a pinch of methi seeds (fenugreek) to the batter, which gives it a lovely aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for 4-5 hours. This is crucial for a smooth batter. After soaking, drain the dal, but save that water – we’ll need it!
2. Now, grind the soaked urad dal with the reserved water into a really smooth batter. Add water sparingly, only if needed, to achieve a consistency similar to pancake batter.
3. Rinse the idli rava under cold water until the water runs clear. This removes excess starch. Then, squeeze out any excess water and gently mix it with the urad dal batter.
4. This is where the magic happens: fermentation! Cover the batter and let it sit in a warm place for 6-8 hours, or even overnight, until it has risen and become light and airy.
5. Once fermented, add salt to the batter and mix gently. Don’t overmix, or you’ll knock out all the air bubbles.
6. Grease your mini idli molds generously with coconut oil. Then, carefully pour the batter into the molds, filling each cavity about ¾ full.
7. Finally, steam the idlis in a preheated steamer for 8-10 minutes. A good sign they’re ready is when a toothpick inserted into an idli comes out clean. Serve immediately with sambar and your favorite chutney!

Expert Tips

Want to take your idli game to the next level? Here are a few tips I’ve learned along the way:

• Achieving the Perfect Batter Consistency: The batter should be smooth and pourable, but not too runny. Think of the consistency of a thick pancake batter.
• Fermentation: Temperature and Timing: Fermentation is key! The warmer the environment, the faster it will ferment. In colder weather, you might need to leave it for longer.
• Steaming Techniques for Fluffy Idlis: Make sure your steamer is properly preheated. Also, avoid lifting the lid during steaming, as this can cause the idlis to become dense.

Variations

Let’s get creative!

• Vegan Mini Idlis: This recipe is naturally vegan! Just ensure your sambar and chutney are also vegan-friendly.
• Gluten-Free Mini Idlis: Idlis are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustments (Adding Green Chilies): My friend loves a little kick, so I sometimes add a finely chopped green chili to the batter.
• Festival Adaptations (Ganesh Chaturthi, South Indian Breakfast): Idlis are a staple during Ganesh Chaturthi and are a popular choice for a hearty South Indian breakfast.

Serving Suggestions

Mini idlis are best enjoyed hot with a side of:

• Sambar (lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Spicy peanut chutney

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 2-3 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water.

FAQs

Got questions? I’ve got answers!

What is the best way to ferment idli batter in cold weather?

Place the batter in a slightly warmed oven (turned off!) or wrap it in a thick blanket to create a warmer environment.

Can I use a different type of lentil instead of urad dal?

While urad dal is traditional, you could experiment with moong dal (yellow split lentils), but the texture and flavor will be different.

How do I know if the idli batter is fermented enough?

The batter should have risen significantly and have a slightly sour aroma. You’ll also notice lots of tiny bubbles.

What can I do if my idlis are too hard?

Make sure you’re not over-steaming them. Also, ensure the batter is well-fermented and has enough water.

Can I make idli batter in a blender instead of a grinder?

While a grinder is ideal for a super smooth batter, a high-powered blender can work in a pinch. You might need to add a bit more water.