Idli, a round shaped steamed rice-lentil cake, is one of the healthiest breakfast item of Indian Cuisine and staple food of South Indians. It is prepared by steaming the batter made of short-grain rice and protein rich urad dal and its preparation doesn’t require use of cooking oil apart from greasing the idli moulds in which batter is poured to give it a round disc shape. There are many varieties of idli; rice idli, rice rava idli
, poha idli (aval idli), instant rava idli
, ragi idli, oats idli etc., are some its examples. This step by step photo recipe of Idli explains how to make traditional rice idli from rice and urad dal batter using Idli steamer. Idli is specifically loved because of its milky white color and soft and spongy texture and both of these characteristics greatly depend on how its batter is prepared. This rice idli recipe explains how to make idli batter with right consistency and how to determine whether its fermented properly or not to make soft and spongy idli in great detail. Additionally, this recipe also covers how to make idli using pressure cooker (without idli steamer).
Preparation Time: 15 hours (5 hours soaking time + 8-10 hours fermentation time)
Cooking Time: 30 minutes
Serves: 4 servings