Idli(steamed rice cakes) is the traditional south India cuisine. I am sharing you the full proof step by step recipe of how to make idli batter at home.Trust me its very easy and there is no rocket science behind it, if you follow the steps correctly ,you will definately land up making a spongy fluffy idli’s at home.This recipe is a very basic recipe which uses only three ingredients namely Urad dal, Idly rice and Salt.
Idli’s goes perfect with sambar , chutneys and even with ketchup 🙂 yes my kids sometimes prefer having it with ketchup.
Watch this step by step recipe and do let me know if it help you to get the spongy , fluffy idlis at home. All the best!!!
Preparation time : 3 to 4 hours soak time, 8-10 hours fermentation ,Total : 11-14 hours
Cooking time : 10 mins
Serving 15-20 idlis
1 cup Idli Rice
3/4 cup Urad Dal
water as required
Salt as required
Directions || How to make idli batter
Wash rice and urad dal several times and soak them in enough water for 4 hours.
Even soaking overnight is also ok, but 4 hours is more than enough.
After 4 hours drain the water and add the soaked rice and urad dal in the grinder.
Do not discard the water,you can use it for grinding.
Grind this into a smooth batter adding water in regular intervals.
The consistency after grinding should not be so thick. Add salt and mix it well with the batter.
Keep it in a air tight container and allow it to ferment for 8 to 10 hours.
If its a cold weather, you can ferment it for additional 4 hours.
If the batter is thick you can even add water after fermentation to make it into a right consistency.
You can prepare idlis using stove idli makers or even use microoven idli’s maker as per your choice.
I don’t have traditional idli maker at home , so I always make a microwave idlis but they come out fluffy too.
I set the idlis to 2 minutes and 30 secs , you can try the same ,but if you thick that the idlis are still not well cooked you can adjust the timings accordingly.
f you have any doubts feel free to ask me on my comment box , I am here to help you out.
Enjoy the idlis with any chutneys or sambar 🙂
Sambar, also spelt sambhar, is a lentil-based stew, it is either prepared with one of these vegetables
or a combination of them – drumstick, carrot, radish, pumpkin, white radish, potatoes, tomatoes,
brinjal (eggplant) and whole or halved shallots or onions.Initially I always prepared Sambhar the way my mom used to prepare
maharashtrian style but later discover that using tamarind in sambar gives a perfect taste of tangy flavor to this recipe.
The trial and error was successful and succeeded preparing this restaurant style south indian Sambar.This sambhar I prepared
it to have with Idli but you can also try it with rice as well as dosa.
Do watch the video and follow step by step to get the same taste and flavor.
Preparation Time : 20 mins
Cook time : 30-35 mins
1½ cups of toor dal/yellow lentils
1 tsp mustard seeds
1 tsp cumin seeds
5 – 6 curry leaves
2 medium sized onions thickly sliced
2 medium sized potatoes cut into cubes
3 drumsticks cut into long pieces
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp tamarind paste (or you can use tamarind extracted pulp)
salt to taste
1 tbsp sambar powder
1 tbsp oil
3 red chillies
4-5 curry leaves
a pinch of asafoetida
a pinch of salt
few coriander leaves
Directions || How to prepare Sambar restaurant style.
Washed the toor thoroughly and add the dal in the pressure cooker
Add a pinch of turmeric, 2 cups of water and pressure cook the dal well, mash the dal well and rest it aside.
In a cooking pot, add oil and heat it, add 1 tsp cumin seeds, 1 tsp mustard seeds and curry leaves and allow it to crackle.
Add the chopped onions, potato cubes ,drumstick pieces into it and mix well.
Add red chilli powder, turmeric powder, salt and mix and cook for about 2 minutes on a low flame.
Add 1 tbsp of tamarind paste to the curry , add 1 cup of water and cook the drumsticks for about five to ten minutes.
Add the mashed dal into the curry and mix.
Next add water as per requirement if the sambar is thick.
Add sambar powder and salt according to the taste and let the sambar boil for 5-10 mins.
In a small pan , heat oil and add curry leaves , red chillies , asafoetida and salt.
Fry till red chillies turns color.
Pour the whole tempering in the steaming hot sambar , add coriander leaves and close the lid.
Allow it to cook for few minutes.
Serve hot with idli or rice !!!