Idly is a soft steamed rice cake made from fermented idly rice and urad dal batter. This recipe keeps the process simple for home cooks, from soaking and blending the batter to fermenting it properly and steaming light, tender idlies to serve with chutney or sambar.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

2 cups idly rice
1 cup urad dal (split black lentils)
1 tsp salt
Water, as needed

Instructions:

Wash the idly rice and urad dal in several changes of water until the water runs clear.
Soak the rice and dal in separate bowls with enough water to cover them for at least 4 hours or overnight.
Drain the rice and dal and transfer them to a blender. Add a little water to the blender and blend the mixture into a smooth, thick batter.
Transfer the batter to a large bowl and add the salt. Mix well.
Cover the bowl with a cloth and let the batter ferment for 8-12 hours or overnight.
The next morning, the batter should have doubled in size and have a fermented smell.
Heat a steamer or idly cooker. Grease the idly moulds with a little oil.
Pour the batter into the moulds, filling them about 3/4 full.
Place the moulds in the steamer and steam for 10-12 minutes or until the idlis are cooked and a toothpick inserted in the center comes out clean.
Remove the moulds from the steamer and let them cool for a few minutes.
Carefully remove the idlis from the moulds and serve hot with chutney or sambar. Enjoy