Urad Dal Idli Recipe – Authentic South Indian Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Urad Dal Idli Recipe – Authentic South Indian Steamed Cakes

Introduction

Oh, idli! Just the word conjures up memories of cozy South Indian breakfasts, doesn’t it? These fluffy, steamed cakes are a staple in many homes, and for good reason. They’re light, healthy, and incredibly versatile. I remember the first time I tried making idli – it felt a little daunting, but the reward of those perfectly soft, pillowy cakes was so worth it. Today, I’m sharing my go-to urad dal idli recipe with you, complete with all my tips and tricks for success. Let’s get cooking!

Why You’ll Love This Recipe

This urad dal idli recipe is a little different. It focuses on using urad dal as the star, giving you a wonderfully flavorful and soft idli. It’s surprisingly easy to make, even for beginners. Plus, it’s a fantastic way to start your day with a healthy and satisfying meal.

Ingredients

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

• 1 cup rice flour
• ⅓ cup white round urad dal
• 2-3 green chillies, chopped
• 1 inch piece ginger, roughly chopped
• ¼ tsp hing (asafoetida)
• 2 tbsp grated coconut
• As needed salt
• 1.5-2 cups water
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• Few curry leaves
• 1 big pinch hing (asafoetida)

Ingredient Notes

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

• Urad Dal: The Heart of Idli – We’re using white round urad dal here. It’s the key to that soft texture and slightly tangy flavor. About 100g of urad dal is roughly equivalent to ⅔ cup.
• Rice Flour: Choosing the Right Grain – I prefer using idli rice flour, which is specifically ground for idlis and dosas. If you can’t find it, regular rice flour works too, but the texture might be slightly different.
• Coconut Oil: Regional Variations & Flavor – Coconut oil is traditional in South Indian cooking and adds a lovely aroma. You can use vegetable oil if you prefer, but the coconut oil really elevates the flavor.
• Hing (Asafoetida): Aromatic & Digestive Benefits – Don’t skip the hing! It adds a unique savory flavor and is also known for its digestive properties. A little goes a long way.
• Green Chillies: Adjusting the Spice Level – Feel free to adjust the number of green chillies based on your spice preference. I usually use 2 for a mild kick.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the idlis!

1. Soak the urad dal in water for about 30 minutes. This helps it soften and grind into a smooth paste. Drain the dal well.
2. In a grinder, combine the drained urad dal, green chillies, ginger, salt, and hing. Grind to a coarse paste, adding a little water if needed.
3. Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the curry leaves and hing. Sauté for a few seconds.
4. Add the water and salt to the pan. Bring to a boil, then add the ground urad dal paste and grated coconut. Boil for 3-4 minutes, stirring occasionally.
5. Reduce the heat to low. Gradually add the rice flour, stirring continuously to prevent lumps. Keep stirring until you form a smooth, lump-free dough.
6. Let the dough cool slightly. Once it’s cool enough to handle, knead it with oiled hands until it’s smooth and pliable.
7. Shape the dough into small, flat discs. I usually make them about 2 inches in diameter.
8. Grease the steamer plates with a little coconut oil. Arrange the idlis on the plates, leaving some space between them.
9. Steam the idlis for 10-12 minutes, or until they are glossy and firm to the touch.
10. Serve warm with your favorite sambar and chutney!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect idlis:

• Achieving the Perfect Idli Texture – The key is a smooth batter. Make sure there are no lumps in the dough.
• Troubleshooting Common Issues – If your idlis are too hard, it could be because the batter wasn’t fermented enough, or you added too much rice flour.
• Fermentation Tips for Soft Idlis – In warmer weather, the batter will ferment faster. In colder weather, you might need to let it ferment for longer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Idli – This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Idli – Idlis are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustments – My friend loves adding a pinch of red chilli powder to the batter for extra heat.
• Festival Adaptations (Ganesh Chaturthi, etc.) – During Ganesh Chaturthi, some families add a touch of turmeric to the batter for a golden hue.

Serving Suggestions

Idlis are best enjoyed hot and fresh!

• Sambar & Chutney Pairings – A classic pairing is sambar (a lentil-based vegetable stew) and coconut chutney. Tomato chutney and coriander chutney are also delicious options.
• Regional Serving Styles – In some parts of South India, idlis are served with podi (a dry spice mix) for an extra flavor boost.

Storage Instructions

• Storing Leftover Idlis – Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing Idlis for Later – You can also freeze idlis for longer storage. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What is the best type of rice flour to use for idlis? Idli rice flour is ideal, but regular rice flour works in a pinch.
• Can I make idli batter in advance? How long will it last? Yes, you can! The batter can be made a day in advance and stored in a warm place to ferment.
• Why are my idlis hard? This could be due to insufficient fermentation, too much rice flour, or overcooking.
• What can I substitute for hing (asafoetida)? While nothing truly replicates the flavor, you can try a pinch of garlic powder or onion powder.
• How do I prevent idlis from sticking to the steamer plates? Grease the plates generously with coconut oil before arranging the idlis.