Idli – Steamed Sourdough Rice and Lentil Buns

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January 18, 2012

Idlis are now in the list of popular family dishes. I usually make this sourdough steamed rice and lentil buns more often in summer. The warm weather is more conducive to the natural fermentation. Now, thanks to the Instant Pot this issue is resolved. This is something magical about soft and fluffy idlies. A good idly is all about texture and taste combined into one fluffy package. Idlis are a typical breakfast item from Southern India. You will however find this on menus across India.

Deepta’s currently weak tummy makes finding food options a little trickier. Idlies though work for her. This is not surprising, as the fermentation boosts the nutrition and ease of digestion. It is actually going onto month two with my daughter being under weather. We are finally scheduled to have an Endoscopy this Wednesday.

What Makes a Good Idli?

A good idli is soft and fluffy. This is accomplished by proper fermentation and the right steaming followed by allowing the idlies to rest before removing them to eat. The classic mixture is a combination of rice and lentils. I have had luck with other grains such as millet as well.

Is this a difficult process?

The process is relatively simple once you have well fermented batter. It is a matter of steaming and filling the molds. However, you need a 36 hour planning window to soak grind and ferment the batter. These days I am happy to do this in the instant pot. You can find lots about that in my Instant Indian cookbook.

Idli - Steamed Fermented Rice Buns

Just a little more about the Idli

While a basic proportion of using 2 parts rice to 1-part lentils is the classic ratio. I tend to like the texture and softness with about 2 and 1/4 cups rice to 3/4 parts lentils the best. So, leaning just a little bit over with the rice. Over time I have also learned that adding in a handful of rice flakes or poha into the batter also makes a huge difference, in guaranteeing a soft texture. So, give idlies a try and see how you fare.

Idli – Steamed Sourdough Rice and Lentil Buns

Prep Time: 24 hours

Cook Time: 24 minutes

Total Time: 24 hours, 24 minutes

Idli is a traditional South Indian steamed rice and lentil bun, that is vegan and totally gluten-free

Ingredients

2 cups shortgrained parboiled rice
3/4 cup white lentils (urad dal)
1/2 cup beaten rice flakes or poha
1/4 teaspoon fenugreek seeds
1/4 inch fresh ginger
1 teaspoon salt
Water for soaking and grinding
Oil for Greasing the moulds

Instructions

Soak the rice and the lentils separately overnight for at least 12-14 hours.
Wash and drain the grains.
Place the rice in the blender with about 1/2 cup of water and add in the fenugreek and ginger and blend in a blender for about 5-7 minutes, pausing if needed to ensure are smooth paste with just a hint of texture.
Remove the rice mixture and add in the soaked lentils with 1/2 cup of water (it is not necessarily to actually wash the blender) and blend the mixture until light and super soft and fluffy. Add in the beaten rice and blend for another minute.
Add the blended lentils to the rice mixture and mix well until the rice and lentils are mixed to form a smooth batter.
Place the batter in a large container with a lid and enough space to allow the batter to ferment and expand, much like bread dough. A good batter will actually double in size.
Allow at least 15 hours to let the batter ferment. At this point the batter should smell yeasty, fruity and be a mass of soft frothy bubbles.
Lightly oil the idli moulds. Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.
Add about 2 inches of water in a large stock pot, or a pressure cooker (note, I use this because it is the largest pot with a lid in my house that fits the idli moulds.
Bring the water to a simmer, gently lower the filled idli moulds and cover and cook on medium heat for about 10 minutes. Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.
1. Soak the rice and the lentils separately overnight for at least 12-14 hours.
2. Wash and drain the grains.
3. Place the rice in the blender with about 1/2 cup of water and add in the fenugreek and ginger and blend in a blender for about 5-7 minutes, pausing if needed to ensure are smooth paste with just a hint of texture.
4. Place the liquid in a large container with a lid and enough space to allow the batter to ferment and expand, much like bread dough.
5. Place the white lentils with about 1/4 cup of water and blend, until smooth. This should not take very long.
6. Gently mix this into the rice mixture, the batter should have the consistency of thick pancake or waffle batter.
7. Let the batter rest undisturbed for at least 15-20 hours. At this point the batter should smell yeasty, fruity and be a mass of soft frothy bubbles.
8. Lightly oil the idli moulds. Pour the batter into the mould till about 3/4 full, allowing a little room to let the buns rise.
9. Add about 2 inches of water in a large stock pot, or a pressure cooker (note, I use this because it is the largest pot with a lid in my house that fits the idli moulds.
10. Bring the water to a simmer, gently lower the filled idli moulds and cover and cook on medium heat for about 10 minutes. Turn off the heat and let the idlies rest for about 10 minutes, before gently un-molding them and serving.