Idly Recipe

Rinse and soak rice and dal

Rinse the idli rice in several changes of water until the water runs almost clear. Drain. Rinse the urad dal and fenugreek seeds together and drain. Place the rinsed rice in a bowl and cover with fresh water so there is about 2 inches (5 cm) of water above the rice. Place the rinsed urad dal and fenugreek seeds in a separate bowl and cover with about 2 inches (5 cm) of water. If using poha, rinse briefly and add to the rice bowl. Soak both bowls for 4–6 hours or overnight at room temperature.

Grind urad dal

Drain the soaked urad dal and fenugreek seeds. Reserve the soaking water. In a wet grinder or high-powered blender, add the urad dal and grind with some reserved soaking water to a smooth, light, fluffy batter. Start with about 1/2 cup of the reserved water, adding more in small increments as needed. The batter should be airy and ribbon-like when lifted (approximately 15–25 minutes in a wet grinder; longer in a blender).

Grind rice (and poha)

Drain the soaked rice (and soaked poha if used). Grind the rice in the same grinder or blender to a slightly coarse, smooth batter (not as fluffy as urad dal). Add reserved water as needed, using about 1–1.25 cups of the reserved water for the rice grinding. The rice batter should be a little grainy but smooth enough to combine (about 10–20 minutes depending on equipment).

Combine batters

Transfer both batters to a large, clean mixing bowl or container. Add salt and mix thoroughly using wet hands or a spoon, folding the batters together to incorporate air. The combined batter should be of dropping consistency—thick but pourable (like pancake batter). If too thick, add a tablespoon or two of water. Cover the bowl with a lid or cloth.

Ferment batter

Leave the batter to ferment in a warm place for 8–12 hours or until it has visibly increased in volume and appears airy with small bubbles. Fermentation time depends on ambient temperature: shorter in warm climates (6–8 hours) and longer in cool climates (10–14 hours).

Check and adjust

After fermentation, stir the batter gently to ensure consistency. If it smells mildly sour and has risen, it is ready. If the batter is overly sour, you can add a little fresh rice batter (if available) to balance. Adjust salt to taste at this point if needed.

Prepare steamer and molds

Fill an idli steamer or large pot with about 1–2 inches (2.5–5 cm) of water and bring it to a simmer. Lightly grease idli molds/plates with oil or ghee using a brush or paper towel to prevent sticking.

Portion batter into molds

Give the batter one gentle stir. Spoon or ladle the batter into each idli cavity, filling about 3/4 full to allow room for expansion.

Steam idlis

Place the filled idli tray(s) in the steamer or pot above simmering water, cover with a lid, and steam on medium-high heat for 10–14 minutes for small trays (12–15 minutes for larger molds). Do not open the lid frequently. To test doneness, insert a toothpick or knife into the center of an idli — it should come out clean.

Cool and unmold

Turn off the heat and let the idlis sit covered for 2 minutes. Use a spoon to gently scoop around the edges and remove the idlis from the molds. Place on a plate and let rest 1–2 minutes so steam releases and texture sets.

Serve

Serve idlis hot with coconut chutney, sambar, and/or gunpowder (podina/chilli chutney) and a drizzle of ghee if desired.