Soft Idli (Steamed Rice & Lentil Cakes)

Soft, white idlis with sambar and coconut chutney are breakfast across Tamil Nadu. Using idli rava (coarse rice semolina) instead of soaking and grinding rice makes them easy at home – you only need to grind the urad dal. In a cold European kitchen, an oven with the light on helps the batter ferment.

Video by Padhuskitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Soak 300 min
• Rest 720 min
• Cook 15 min
• Vegan · gluten-free · Mild
• Famous in Tamil Nadu

Ingredients

• 100 g urad dal (whole white or split)
• ¼ tsp fenugreek seeds
• 250 g idli rava
• 1 tsp salt
• water
• oil for greasing

Method

1. Soak urad dal and fenugreek for 4–5 hours. Rinse the idli rava and soak it separately in water for 1 hour, then squeeze out the water.
2. Grind the urad dal with ice-cold water, a little at a time, to a very smooth, fluffy batter (about 15 minutes in a wet grinder or 4–5 in a strong blender).
3. Mix the dal batter with the squeezed rava and salt by hand. Cover and leave in a warm place (about 30 °C – oven with only the light on) for 10–12 hours until risen and bubbly.
4. Stir gently, pour into greased idli moulds and steam for 10–12 minutes until a knife comes out clean.
5. Rest 2 minutes, unmould with a wet spoon and serve hot with sambar and coconut chutney.

Tip: Mixing the batter with your hand adds natural yeasts and helps fermentation in cold climates.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.