Dish Idli Rice Cakes with Rasam Dip
(click to enlarge)

Idli - Rice Cakes


India, South / Sri Lanka, Tamil   -   Idli
Makes:
Effort:
Sched:
DoAhead:  		 32 idli
**
3 days
Yes		 Idlis are a very popular breakfast dish in South India and Sri Lanka, and a popular street snack in Mumbai. To make them you need an Idli Steamer and Grinder. See also Serving.

4
1/2
1/2
1/2
c
c
t
T
Idli Rice (1)
Urad Dal (2)
Fenugreek (3)  
Salt (4)
       

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Prep   -   (2+ days - 20 min work)
  1. Mix Urad Dal and Fenugreek Seeds.
  2. In separate jars, soak RICE and URAD mix for at least 8 hours, or overnight. Give them enough water there will still be some left after soaking. They are soaked separately, because they don't grind the same.
  3. Drain the Urad Dal. Grind in whatever device you are using, adding water in stages until you have achieved a smooth batter that is thick but just pourable.
  4. Drain the Rice. Grind as for the Urad Dal, until you have achieved a smooth batter that is thick but just pourable.
  5. Mix together Rice and Urad and Salt. Place in a container large enough for expansion to twice the amount. Cover well enough to prevent drying, but allow some air circulation. Place in a warmish place and let ferment. In the hot yeast infested climate of Tamil Nadu, this may take as little as 5 hours, but here in Southern California it can take overnight, or even longer, and in cooler weather there is no wild yeast, so I have to add 1/2 teaspoon of yeast to get it to ferment at all. It is ready when it is nearly doubled in size.
Run     -   (15 min)
  1. Wet a piece of Paper Towel with a little oil. Wipe the bowls of your steamer trays with the oil to coat very lightly. I do this for my non-stick steamer trays too.
  2. Put half the Batter in a plastic bag and seal it, a Ziplock is good. cut a little off one corner and use it to pipe the batter into the steamer bowls, just to the top of the bowl.
  3. Put water, no more than 3/4 inch, in the bottom of your Idli Steamer. Bring it to a full boil.
  4. Turn the burner down a little so the boiling isn't too violent. Place the tray stack into the steamer and put the lid in place. Wait for awhile until the whistle starts whistling well, then start timing them. Regulate the heat so the whistle is steady and fairly loud, but not too violently loud. The Idlis should be done in 15 minutes.
  5. Turn off the heat. Remove the tray stack and let sit for just a minute or so, then push the Idlis out of the bowls.
  6. Serve warm, see Serving.
  7. Reheating:   See Reheating.
NOTES:

  1. Idli Rice:

      The official rice for idli is a very tiny medium grain rice, which may be par boiled or not. It is sold as "Idli Rice" (Idli Pulungal Arisi) in the Indian markets here in Southern California and elsewhere. For other rice see For Science! below.

  2. Urad Dal:

      [Black Gram Dal, White Lentils]   This is peeled and split Urad beans. Its role in this recipe is to promote fermentation. It is used in a great many Indian recipes so is widely available in Indian markets, or on-line. Use very fresh Urad, it should be pure white, not yellowish. For details see our Urad Beans page.

  3. Fenugreek Seed:

      [Methi]   This seed is used by many cultures so is widely available, even in many supermarkets. It's place in this recipe is to promote fermentation. For details see our Fenugreek page.

  4. Salt:

      Idli experts recommend using a non-iodized salt, holding that the iodine slows fermentation. I can't confirm this is true, but I use Korean Natural Sea Salt, which is specifically for use in fermenting foods.

  5. Idli Steamer:

      In ancient times, Idlis were made in leaves, but today, the Idli Steamer is universal, preferably with a whistle in the lid. For details see our Idli Steamer page.

  6. Grinders:

      In most homes in India, a Mixie is used. It is much like a blender but optimized for mixing and grinding, rather than making smoothies. If higher production is needed, or for really fussy idli makers, a Wet Grinder is used. If you have neither of these, you can use a powerful blender, but grind in smaller batches.

  7. Reheating:

      This is very easy. Load cold Idlis (including if they have been refrigerated overnight) in the trays of the Idli Steamer. Put some water in the steamer and bring to a boil. Set the tray stack in the steamer and cover. After it starts whistling, wait 4 minutes and you'll have nice warm Idlis. You can hold them warm by simply taking the steamer off the heat.

  8. Serving:

      Figure about 3 Idlis per breakfast serving and 4 Idlies for lunch, with accompaniement. They are usually served with one or two Chutneys, particularly a Coconut Chutney, or a Sambar. When I first made these, I decided what I wanted was neither, but a Rasam. I found one appropriate to the task. See our recipe Rasam Idli.

  9. Leftovers:

      There are so many wonderful uses for leftover Idlis, you will want to make plenty of extras. Examples: Idli in Yogurt Sauce   |   Idli Upma   |   Kaima Idli   |   Idli Manchurian   Podi Idli.

  10. "For Science!"

      I tested several rices other than Idli Rice. Here are the results:
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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