How to make Idli -

The most popular south indian snack.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल),

Cuisine : TamilNadu

Course : Snacks and Starters

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For more recipes related to Idli checkout Dosa, Dosa - SK Khazana. You can also find more Snacks and Starters recipes like Spicy Corn Patties Paneer Rolls Instant Brown Bread Dahi Vada Crunchy Coriander Pomfret

Idli

Idli Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Idli Recipe

  • Parboiled rice (ukda chawal) 2 cups

  • Rice raw 1/2 cups

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Salt to taste

Method

Step 1

Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.

Step 2

Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.

Step 3

Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours.

Step 4

Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.

Step 5

Keep it covered in a moist cloth till serving time.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.