This is the recipe we learnt for making idli, which is a small cylinder of pressed rice, almost like a savoury cake. The batter used to make the idli is the same as for dosa, so both can be made in one go.
This recipe involves using a particular steamer used for making idlies – see video below for more.
The ratio of rice to lentils (uril dal) is 3:1.
Ingredients for idli
- 600g of idli ponni rice (or a regular medium grained rice makes a good alternative)
- 200g of uril dal (buy from local Indian grocer, otherwise any lentils will do, but adjust cooking times to packet)
- water for soaking and then to add to the mixture as necessary
- 2 muffin baking like tray
- coconut oil for greasing the baking tray
How to make south Indian idli batter
- Soak the ponni rice and uril dal for around 6 hours.
- Retrieve the two separate mixtures, disregard the water from each and grind each one separately to form a paste.
- Mix the two together and mix in around 250g of water, cover and leave at room temperature over night.
- The following day, retrieve the mixture and mix in 2 teaspoons of salt.
How to cook the idlis
- Grease x2 muffin like baking trays with the coconut oil and with kitchen roll.
- Place the batter in each baking tray space and place into the idli steamer, cover and cook for around 10 minutes. To test if it’s ready, press a fork into the idli and if it comes out clean, they’re cooked.