Ghee Karam Idly Recipe

Soak

Rinse the rice 3–4 times until water runs mostly clear. Rinse the urad dal and fenugreek seeds separately. Soak rice (with poha if using) in enough water to cover for 4–6 hours. Soak urad dal and fenugreek seeds together for 4–6 hours in separate bowl.

Grind Urad Dal

Drain urad dal but reserve the soaking liquid. In a wet grinder or high-powered blender, grind the urad dal and fenugreek seeds to a smooth, fluffy batter, adding reserved water a little at a time. Aim for a light, creamy texture — about 12–18 minutes in a wet grinder or 4–6 minutes in a blender, pausing to scrape sides. Transfer to a large bowl.

Grind Rice

Drain rice (and poha if used). Grind rice coarsely to a slightly grainy but smooth batter (idli-type rice batter texture) using fresh water as needed. Combine with the ground urad dal batter in the large bowl.

Mix and Ferment

Add salt and mix batter thoroughly with a wet hand or spoon to incorporate air. The batter should have a thick yet pourable consistency (like a thick pancake batter). Cover and ferment in a warm place for 8–12 hours or until doubled and slightly bubbly (shorter in very warm climates, longer in cool climates).

Steam Idlis

Grease idli molds with a few drops of ghee. Stir the fermented batter gently. Pour batter into idli molds about three-quarters full. Steam in an idli steamer or large pot with 1–2 inches of boiling water for 10–12 minutes on medium-high heat. A toothpick inserted should come out clean. Remove and let rest 2 minutes, then unmold idlis onto a plate.

Prepare Ingredients

Measure out ghee and spices. Break dried red chilies into pieces and chop green chili and cilantro; mince garlic and grate ginger. Have coconut milk or water ready to adjust consistency.

Temper Seeds and Dals

Heat a small saucepan or shallow pan over medium heat. Add ghee and allow to melt and warm (do not smoke). Add mustard seeds. When they begin to pop, add urad dal and chana dal and fry, stirring, until the dals turn golden brown and aromatic (about 1–2 minutes).

Add Aromatics

Add curry leaves, broken dried red chilies, chopped green chili (if using), minced garlic, and grated ginger. Sauté gently for 30–45 seconds until fragrant. Add asafoetida, turmeric powder, and red chili powder and fry briefly (10–15 seconds) to bloom the spices — take care not to burn them.

Finish Sauce

Lower heat to medium-low and add jaggery and salt, stirring to dissolve. Pour in 2 tablespoons coconut milk or water to loosen the mixture into a glossy spiced ghee sauce. Cook 20–30 seconds more to marry flavors. Turn off heat and stir in lemon juice and chopped cilantro.

Assemble

Place 2–3 idlis on each serving plate. Spoon 1–2 tablespoons of the hot spiced ghee sauce (Ghee Karam) over each idli so it seeps into the surfaces. Garnish with additional cilantro and a few extra curry leaves if desired. Serve immediately while hot.