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Indian · Breakfast
Idli
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 time
6 hours
Cook time
12 minutes
Total time
14 hours
Servings
4
Ingredients
- 2 cups rice
- 1 cup urad dal (split black lentils)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Oil for greasing molds
Instructions
- Soak rice, urad dal, and fenugreek seeds separately in water for 6 hours.
- Drain and grind each into a smooth batter, then combine in a large bowl.
- Cover and let the batter ferment overnight in a warm place until doubled in volume.
- Add salt to the fermented batter and mix well.
- Grease idli molds lightly with oil.
- Pour batter into the greased molds, filling each about three-quarters full.
- Steam for 10-12 minutes until a toothpick inserted comes out clean.
- Let cool slightly before removing from molds.
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