Idli (Soft Steamed Rice Cakes)
اڈلی (بھاپ میں پکے نرم چاول کے کیک)
Idli are small white cakes, steamed rather than fried, with a soft, spongy texture and a gentle sour note from fermentation. They are one of the lightest breakfasts in any cuisine, which is why they're a favourite of South Indian grandmothers and nutritionists alike. The batter is close to dosa batter but thicker, and slightly coarser. You'll need an , or small heatproof bowls in a covered pot.
- ⏱ Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Rinse and soak the rice in one bowl, and the urad dal with the fenugreek in another, for 5–6 hours. Add the poha to the rice for the last 30 minutes.
Grind the urad dal with cold water, a little at a time, until very light and fluffy. Grind the rice to a fine, slightly gritty paste, like semolina. Mix both by hand with the salt into a thick .
Cover and leave in a warm place for 8–12 hours, until the batter has nearly doubled and smells pleasantly sour. Stir gently; don't beat out the air.
Bring the water to a boil in a wide pot. Grease the idli moulds and fill each cup about three-quarters full.
Set the stand in the pot, cover and steam on medium-high for 10–12 minutes, until a toothpick comes out clean.
Rest for 2 minutes, then run a wet spoon around each idli and lift out. Serve hot with sambar and coconut chutney.
Kitchen notes
Parboiled (sela) rice, easy to find in Pakistani and Indian shops, gives softer idli than basmati.
No idli stand? Grease small steel bowls or cups, fill them halfway and steam on a rack in a covered pot.
Leftover idli are delicious cut into cubes and stir-fried with mustard seeds, curry leaves and onion.
The lightest breakfast in India
Idli are eaten across South India, from Tamil Nadu to Karnataka and Kerala, usually four or five at a time with sambar and chutney. Because they are steamed, they contain almost no fat, and fermentation makes them easy to digest. Hospitals in India often serve idli to patients for exactly that reason.
How fermentation makes them rise
There is no yeast or baking powder in idli. The urad dal, ground until fluffy, traps air; overnight, natural microbes feed on the starches and produce gas and a little acid. When the batter steams, those bubbles expand and set, giving the spongy texture. A warm kitchen (25–35°C) gives the best rise. In winter, cooks put the batter in an oven with the light on, or near a warm stove.
Rice choice
Parboiled rice gives the softest idli, and it’s sold everywhere in South Asia as sela rice. Basmati can be used but makes slightly firmer idli. A spoonful of poha (flattened rice) soaked with the rice adds softness.
Serving
Serve hot with coconut chutney and sambar, or with a little ghee and “gunpowder” (podi), a dry chutney powder. With the same batter you can make masala dosa and uttapam.
Questions people ask
Why are my idli flat and hard?
Usually the batter didn't ferment enough or the urad dal wasn't ground light enough. Ferment somewhere warmer and grind the dal until fluffy.
Can I use rice flour?
Yes. Mix about 2 cups of coarse rice flour (idli rava) with the ground urad dal instead of grinding rice.
Are idli good for weight loss?
They are steamed, low in fat and filling, so they make a light breakfast. Pair them with sambar for protein and vegetables.
Nutrition (estimate, per serving)
- Calories
- 260
- Protein
- 9 g
- Fat
- 2 g
- Carbs
- 52 g
