Ghee Idly Recipe

Soak

Rinse 2 cups parboiled rice and 1/2 cup urad dal separately until water runs clear. Combine rice with 1/4 cup poha and 1 tsp fenugreek seeds in a bowl. Cover and soak rice mixture and urad dal separately in enough water for 4–6 hours or overnight.

Grind urad dal

Drain the urad dal. Add to a wet grinder or high-speed blender with about 1/2 to 3/4 cup water. Grind to a light, fluffy, smooth batter (should increase in volume and look airy). Scrape down sides as needed. This takes roughly 15–20 minutes in a wet grinder; adjust water to get a thick but pourable paste.

Grind rice mixture

Drain the rice and poha. Grind rice + poha + fenugreek with about 3/4 to 1 cup water to a slightly coarse but smooth batter (a little grainy is fine). The rice batter should be thicker than the urad batter.

Mix and ferment

Combine both batters in a large bowl, add 1 tsp salt, and mix thoroughly using a folding motion to incorporate air. The combined batter should be of dropping consistency (like a thick pancake batter). Cover and ferment in a warm place for 8–12 hours or until doubled and slightly bubbly. Fermentation time depends on ambient temperature.

Prepare idli batter for steaming

After fermentation, gently stir the batter. If too thick, adjust with a tablespoon or two of water to reach dropping consistency. Grease idli molds lightly with a little ghee to prevent sticking.

Tempering (optional but recommended)

Heat 2 tablespoons ghee in a small pan over medium heat. Add 1 tsp mustard seeds and let them splutter. Add 1 tsp urad dal and 1 tsp chana dal; fry until golden. Add 8 curry leaves and 1 chopped green chili; fry for 10–15 seconds until aromatic. Remove from heat and let cool slightly.

Mix seasoning into batter

Stir the tempering (including the fried dals, mustard and curry leaves) into the fermented batter. Fold in 1/4 cup grated fresh coconut (if using) and 1/4 tsp freshly ground black pepper. This infuses the batter with ghee flavor and a pleasant crunch.

Steam idlis

Pour batter into greased idli molds about 3/4 full. Place idli stand in a steamer or large pot with 1–2 inches of boiling water and steam with the lid on for 10–12 minutes on medium-high heat. To check doneness, insert a toothpick or knife—it should come out clean. Do not over-steam or idlis may become dense.

Finish with ghee

Remove idli stand from steamer and let sit 1–2 minutes. Using a spoon or knife, gently loosen idlis and transfer to a plate. Immediately brush or spoon about 1–2 teaspoons ghee per idli while warm so the ghee soaks in and provides a rich flavor. Serve hot.