IndianBreakfastVeganGluten-Free

Idli

Name: Idli
Prep time: 6 h
Cook time: 12 min
Total time: 14 h
Yield: 4
Cuisine: Indian
Ingredients: 2 cups rice; 1 cup urad dal (split black lentils); 1/2 tsp fenugreek seeds; Salt to taste; Oil for greasing molds

Steamed rice and lentil cakes that are light, fluffy, and naturally gluten-free, requiring just a simple overnight fermentation to develop their signature spongy texture. Served warm with coconut chutney and sambar, they're a nutritious South Indian breakfast staple that's comforting yet energizing. Perfect for lazy Sunday mornings or meal prep when you want something wholesome and satisfying.

Prep

6 hours

Cook

12 minutes

Total

14 hours

Serves

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Ingredients

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Instructions

1
Soak rice, urad dal, and fenugreek seeds separately in water for 6 hours.
2
Drain and grind each into a smooth batter, then combine in a large bowl.
3
Cover and let the batter ferment overnight in a warm place until doubled in volume.
4
Add salt to the fermented batter and mix well.
5
Grease idli molds lightly with oil.
6
Pour batter into the greased molds, filling each about three-quarters full.
7
Steam for 10-12 minutes until a toothpick inserted comes out clean.
8
Let cool slightly before removing from molds.