Idly is a very common south Indian breakfast recipe that is made using urad/black gram dal and idly rawa. The process is very easy with most of the time spent mainly in soaking and fermenting the dal. Soft and fluffy idlis make for a very comforting breakfast and when served with a yummy chutney like coconut or tomato on the side, it becomes even more enjoyable !!
If you are looking for any chutney recipes, do check out the below recipes.
- Tomato chutney
- Coriander chutney
- Ginger chutney
- Capsicum/Bell pepper chutney
- Onion and coriander chutney
- Tindora/dondakaya chutney
Makes: about 20 idly
Cooking time: 10 mins
Soaking time: 12 hrs
Fermentation time: 12 hrs
Black gram/whole urad dal/minapappu – ½ cup
Idly rawa – 1 cup
Salt – 1 tbsp
Oil – 1 tbsp
- In a large bowl, soak the dal in 4 cups water. In a separate bowl, soak the idly rawa in about 5 cups water. Let them rest for atleast 10-12 hours.
- Discard the water in both the dal and rawa. Blend the dal to a smooth thick batter. Transfer to a larger bowl.
- Squeeze the water from the rawa and mix it in the dal batter.
- Add salt to taste and mix thoroughly until the rawa and dal are well combined.
- Cover and let it rest in a warm place to ferment. This will take atleast 10-12 hours.
- The batter would have risen a bit, mix well and make idly with it now.
- To make idly, grease the idly pan with ghee or oil and pour a ladle full of batter. Place the pan in idly cooker/pressure cooker and let it steam for 10 minutes.
- Remove from heat and let it rest for atleast 5 minutes before opening the cooker.
- Serve hot with any south Indian chutney.
- If using pressure cooker for the idly, remove the whistle.
- The key to making soft idly is to soak the dal very well, atleast 12 hours.