South Indian Idli Recipe

South Indian Idli Recipe

Idli and sambar are originated from the southern part of our country and is considered their staple food. But it’s cooked and loved in every part of the country.

This is very light and low-calorie food. Mainly this is served as a breakfast item. Coconut chutney also served along with this. This is an easy and simple recipe. This is made from rice and urad dal.

Main part of making soft and spongy idli is fermentation of batter. Once you make the batter, keep it in a warm place to ferment for 6 – 8 hrs.

There are few variations to the traditional idli. We can stuff potatoes or paneer or veggies in this and also you would love the fried version of the same. Again the flour used is also modified in different varieties. Semolina, Ragi, Oats are used to make varieties.

Read my ragi idli, instant rava idli on blog

These are again helpful in weight-loss or maintenance as they are low-calorie food. Moreover, it’s a healthy breakfast option that you can trust.

If you are looking for more breakfast options, read similar posts like bread roll, cheesy potato sandwich, masala dosa, aatta dosa, tomato omelette, daliya khichdi, Poha, Rava uttapam here on blog.

Or read my healthy breakfast collections on blog.

Recipe Card for Idli

South Indian Idli

Idli is an healthy breakfast menu. Its made from rice flour and black gram flour.

Print Pin Rate

Course: Breakfast, Kids Special

Cuisine: Indian, South Indian

Keyword: healthy breakfast recipes, Kids recipes, tiffin box ideas for kids

Prep Time: 10 minutes

Cook Time: 20 minutes

Soaking Time + Fermentation Time: 12 hours

Total Time: 30 minutes

Servings: 4 People

Author: Ipsa Faujdar

Equipment

• Mixing Bowl
• Idli Steamer
• Mixer Grinder

Ingredients

• 1 cup Rice
• 1/3 cup Dhuli Urad Dal (skin less black gram)
• 1 tsp Salt or as per taste
• 2 tbsp Oil

Instructions

• Wash and soak rice and black gram (urad dal) for 5 -6 hours.
• Then grind them to a fine paste.
• Make sure you to grind rice and dal separately. Grind to a thick paste.
• Keep it overnight (8 - 10 hrs) for fermentation.
• Adjust the consistency by adding water but be careful while adding water as we need a medium thick batter.
• Whisk the batter for 5 minutes.
• Grease the idli moulds with oil and drop 1 tbsp batter into the mould.
• Heat 2.5 glass of water on a steamer.
• Place the mold in a steamer and cook for 15 - 20 minutes.
• Turn off the gas. Remove moulds from the steamer.
• Let it cool for some time. Then with the help of a knife or spoon scrape the edges from the mould.
• Keep the idlis in a dry plate. Server with sambar & chutney

Notes

Fermentation is essential and key step in making softer idlis. In warm place it takes 7 - 8 hrs for this where as in cold place (or in winters) it takes 12 - 14 hours.

You can add salt to the batter before fermentation. It will stop from excess fermentation.

 

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