Kerala Idli
Ingredients
- 3 cup Ponni rice (Idli Rice)
- 1 cup Urad dal
- Salt as required
- 2 teaspoon Oil
Instructions
- 1 Soak Ponni rice (Idli rice) and urad dal separately in bowls for at least 3 hours.
- 2
Drain the water and grind both separately using the required amount of water to make a smooth batter.- 3
Combine the ground rice and dal batter, add salt, and mix well.- 4
Allow the batter to ferment overnight in a warm place.- 5
Once fermented, mix the batter gently before use.- 6
Boil water in the idli steamer or pressure cooker (without the weight).- 7
Grease the idli plates with a little oil.- 8
Pour the batter into each mold and place the stand in the steamer.- 9
Steam for 10–15 minutes, or until a toothpick inserted into the idli comes out clean.- 10
Your soft, fluffy idlis are ready! Best served with coconut chutney, sambar, or any side dish of your choice.NoteNote: Use a large bowl to hold the batter, as it will rise during fermentation and needs space.
In hot weather, fermentation happens faster. In colder climates, it may take longer — so place the bowl in a warm spot if needed. - 2
