Rice and Urad Idli with Fermented Batter
Lalkila Kitchen · Lalkila · Vegetarian · Plant based · Breakfast · Rice · South Indian cooking
Rice and urad dal ferment before steaming into soft idli, distinct from quick semolina versions.
Ingredients
- 2 cups idli rice
- ½ cup hulled urad dal
- ¼ cup thick poha
- ¼ tsp fenugreek seeds
- 1 tsp food-grade rock salt
- Water: 2 cups for rice soaking, 1 cup for dal, ½ cup for dal grinding, ¾–1 cup for rice grinding
- Oil for moulds
- 2–2½ cups steamer water
Method
- Rinse rice and poha; soak together for 4–5 hours. Separately rinse and soak dal with fenugreek.
- Drain. Grind dal with its grinding water until fluffy; grind rice and poha slightly grainy, adding water gradually.
- Combine in a roomy bowl. Cover loosely; ferment in gentle warmth for 8–12 hours until risen and bubbly. Add salt after fermentation in a cold kitchen.
- Gently stir. Fill greased moulds; steam over simmering water for 12–15 minutes, until set and a skewer emerges clean. Rest briefly before unmoulding.
Cooking notes
Use a steamer as directed by its manufacturer. Fermentation varies with temperature; a timed interval alone does not establish readiness.
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Source and adaptation
Adapted from Dassana Amit, Idli Recipe, Dassana's Veg Recipes. Original recipe.
Selects idli rice; fresh grinding water and cold-kitchen salt timing clarified.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.