Rice idli recipe– Simple and traditional rice idli recipe with homemade idli batter made with rice and urad lentil. Light, simple and healthy idli is enjoyed as an all-day breakfast dish with hot sambar and chutneys, all over India.
Idli is a soft, pillowy steamed savoury cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household. Idli is popular not only in the whole of India but outside India too.
I made different types of idli like Rava idli, oats idli, ragi idli etc. idli is one of my family favourite breakfast I often make idli at home. Making rice idli is a little lengthy process it includes four major steps and it is a little time-consuming. However, you have to sacrifice some of your precious time to get something very delicious and healthy like rice idli.
Process Of Making Rice Idli:
- Soaking – To start with, the first soaking of rice and lentil is required. Traditionally idli rice and urad dal are used to make the idli batter. For making simple traditional idli, first, both the rice and the urad dal are rinsed with fresh water and soaked separately for 4 to 5 hours.
Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice.
Urad dal is also known as black gram. With husks, these lentils look black due to their black husks. With the husks removed they have creamish ivory colour and are also called white lentils
2. Grinding: Then the lentils (urad dal) are ground to a soft, fluffy batter and the rice to a semi-fine consistency. Both the batters are mixed and allowed to ferment
3. Fermentation: Both the ground lentil batter and rice batter are mixed thoroughly. Then the batter is kept to ferment overnight or for 8 to 9 hours or more till the batter doubles or triples in volume having a pleasant sour aroma.
4. Steaming: Special pans are used to steam the idli. You can buy these idli pans/ idli cooker online. This idli pan is brushed or greased with some oil. The batter is poured into the pan and then steamed. Steaming time: The steaming time varies from 12 to 15 minutes. Idli should never be oversteamed as then they become dry and dense.
Fermentation :
Moreover, Fermentation is a key factor in getting soft, light and fluffy idli. For proper fermentation of idli batter, a warm temperature is apt. In cold climates, fermentation does not happen well.
Tips: For proper fermentation keep the idli batter bowl in a warm place – e.g near a heater or in a warm place in your kitchen. If you are staying in cold climate fermentation is little difficult for that you can use few of my tricks like
- you can place your batter in preheated oven (temperature 70° -80° )
- Addition of a bit of sugar does help in fermenting the batter. So I use this method at times in the winters here.
- During winters, skip adding salt to the idly batter as salt retards the fermentation process.
- You can also add ¼ to ½ baking soda and then ferment the batter in cold seasons.
- Addition of fenugreek seeds (methi seeds) also helps in fermentation.
Finally, i would like to suggest you few recipes from my blog:
RICE IDLI RECIPE || HOW TO MAKE SOFT IDLI
Course: MainCuisine: Indian, southindianDifficulty: Easy4-5
servings40
minutesSimple and traditional rice idli recipe with homemade idli batter made with rice and urad lentil. you can enjoy an all-day breakfast dish
Ingredients
1 cup regular rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
½ cup whole or split urad dal
¼ cup thick poha or 20 grams thick poha (flattened rice)
¼ teaspoon fenugreek seeds (methi seeds)
2 cups water for soaking rice
1 cup water for soaking urad dal
- For grinding:
½ cup water for grinding urad dal or add as required
¾ to 1 cup water for grinding rice or add as required
1 teaspoon rock salt or sendha namak (edible and food grade) or sea salt
oil as required to apply to the idli moulds
2.5 cups water for steaming idli
Directions
- Soaking Rice And Dal
- Pick and rinse both the regular rice and parboiled rice.
- Rinse the poha and add to the rice.
- Add water. Mix well. Cover and keep the rice + poha to soak for 4 to 5 hours.
- In a separate bowl, rinse the urad dal and methi seeds a couple of times.
- Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
- Making Idli Batter
- Drain the soaked urad dal. Reserve the water.
- Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds.
- Then add remaining ¼ cup water.
- Grind till you get a smooth and fluffy batter.
- Remove the urad dal batter in a bowl and keep aside.
- Grind the rice in batches to make a smooth batter.
- Mix both the batters together in a large bowl or pan.
- Add salt and mix well.
- Cover and let the batter ferment for 8 to 9 hours or more if required.
- After the fermentation process is over, the idli batter will become double in size and rise.
- Steaming Idli
- Grease the idli moulds.
- Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
- If using pressure cooker remove the vent weight (whistle).
- Steam for 12 to 15 mins or until the idli is done.
- Serve the steaming hot idli with coconut chutney and sambar.
- Remaining batter can be stored in the refrigerator for a couple of days.
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