Idli Recipe – South Indian Classic Fermented Idli Batter Video Recipe
Ingredients
Urad Dal - 1/2 cup
Idli Rice - 1 1/2 cups
Methi Seeds - 1/2 tsp
Salt - to taste
Oil / Ghee - for greasing
Onam is around the corner, and this classic Idli recipe is the perfect side dish for your harvest festival feast. To begin the preparation, soak the Urad Dal, Idli Rice, and Methi Seeds separately and grind them into a smooth batter with the right consistency. The key lies in achieving the desired texture to ensure optimal results. Allow the batter to ferment overnight, permitting it to develop the characteristic tanginess that distinguishes traditional Idlis.
Whether for Onam or any other occasion, these delightful Idlis will undoubtedly captivate with their genuine flavors and time-honored preparation method. For a visual guide, check out our idli recipe video, as we honor the art of creating these culinary treasures within the comfort of your own kitchen.
Watch our recipe video for step by step instructions on how to make Idli batter. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Idli calories and nutrition information, see the recipe card below. We also have an option to view our idli recipe in hindi.
Instructions
Idli Recipe Preparation:
1) Start by washing and soaking 1/2 cup urad dal and 1 1/2 cups idli rice. Be sure to wash and soak the dal and rice in separate bowls.
2) In the idli rice bowl, add 1/2 tsp of methi seeds for soaking as well.
3) Soak the dal & rice for 3-4 hours.
Fermenting Idli Batter Instructions:
1) In a blender, add the soaked Urad dal along with a few tablespoons of the soaking water. Grind into a smooth paste - about 2-3 minutes.
2) Pour the Urad dal paste into a large bowl.
3) Next, add the soaked rice into the blender along with a few tablespoons of the soaking water.
4) Grind until it is mostly smooth with some coarse grains of rice remaining.
5) Remove from the blender and pour into the same bowl as the dal paste.
6) Cover the bowl with a plate or plastic wrap and place in a warm area for at least 8 hours (or overnight) to ferment.
7) After fermenting, you will be able to see that the mixture has risen slightly and formed air bubbles. The batter is now ready to use.
How To Steam & Cook Idli:
1) Once you are ready to cook the Idli, add salt according to taste. Do not add salt until just before cooking, or it will stop the fermentation process.
2) Prepare the idli steamer by adding water to the pot and setting it on medium heat.
3) Next, grease the idli mold with oil or ghee.
4) Add about 1 tablespoon of idli batter to each mold.
5) Place the mold tray into the steaming pot and steam for about 5 minutes (or until a toothpick comes out clean).
6) To remove the cooked idli from the pan, use the toothpick to help lift it out of the mold.
7) Plate the idli and serve warm with sambar or chutney.
8) Happy Onam!
Onam is around the corner, and this classic Idli recipe is the perfect side dish for your harvest festival feast. To begin the preparation, soak the Urad Dal, Idli Rice, and Methi Seeds separately and grind them into a smooth batter with the right consistency. The key lies in achieving the desired texture to ensure optimal results. Allow the batter to ferment overnight, permitting it to develop the characteristic tanginess that distinguishes traditional Idlis.
Whether for Onam or any other occasion, these delightful Idlis will undoubtedly captivate with their genuine flavors and time-honored preparation method. For a visual guide, check out our idli recipe video, as we honor the art of creating these culinary treasures within the comfort of your own kitchen.
Watch our recipe video for step by step instructions on how to make Idli batter. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Idli calories and nutrition information, see the recipe card below. We also have an option to view our idli recipe in hindi.
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