Idli
Fermented rice and lentil cakes, steamed to a fluffy perfection. A staple of South Indian cuisine that is as nutritious as it is delicious.
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35 min
Medium
India (Sur)
3 servings
The story behind
I remember waking up to the sound of a pressure cooker whistling and knowing exactly what was for breakfast. Idli is the ultimate comfort food for millions; it’s light, gluten-free, and incredibly satisfying. I love how they soak up the flavors of whatever you dip them in. It's my go-to meal for a light lunch or a restorative breakfast. Traditionally, you'd eat this with a spicy lentil stew called Sambar, but honestly, a fresh coconut and chili chutney is all you really need. Try it with a hot cup of chai or a fresh fruit juice. It’s a simple pleasure that never gets old.
Instructions
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1Check your fermented batter; it should be airy and thick. Add salt and give it a very gentle fold to keep the bubbles in.
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2Lightly grease the idli steamer plates with a tiny bit of oil to ensure they slide right off after cooking.
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3Fill each mold with a ladle of batter, leaving just a tiny bit of space for them to rise and expand.
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4Steam them on medium heat for about 10-15 minutes until they are firm to the touch but still springy.
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5Wait a minute after turning off the heat, then use a wet spoon to gently scoop them out for that perfect smooth finish.
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