Rice idli has a long history in south Indian cuisine and is a traditional breakfast in India and Sri Lanka. The idli gets its name from the word "idly," which means to boil or steam. In ancient Indian culture, rice was boiled in plantain leaves, which would then be served with chutney or other sauces for dipping or eating.
As time passed, the rice was served in a bowl called an "idli. Rice idli is a savory cake made of rice and lentils. It's easy to prepare and can be eaten any time of the day. Although originally from southern India, rice idli has become popular throughout the country from Kerala to Tamil Nadu. In Kerala, it is called Puttu or Puttu Idli but in Tamil Nadu, it is called Appadam iddalai.
Rice Idli Recipe
Idli is a fermented Indian breakfast dish, made from rice and lentils. The lentils and rice are soaked overnight, ground into a batter, and then steamed. Rice Idli is a very healthy and nutritious dish and can be eaten for breakfast or lunch.
Best Homemade Rice Idli Recipe
- Pick and rinse idli rice and poha. Mix both.
- Add water. Cover and keep the rice + poha to soak for 4 to 5 hours.
- In a separate bowl, rinse the urad dal and methi seeds.
- Soak the urad dal with methi seeds separately in water for 4 to 5 hours.
- Drain the soaked urad dal. Grind the urad dal, methi seed with ¼ cup of water until you get a fine paste.
- Add more water if required. Grind till you get a smooth and fluffy batter.
- Remove the urad dal batter in a bowl and keep aside.
- Grind the rice to make a smooth batter.
- Mix both the batters together in a large bowl.
- Cover and let the batter ferment for 8 to 9 hours or overnight at room temperature.
- After the fermentation process is over, the idli batter will become double in volume.
- To prepare the idli's, mix salt into the fermented batter.
- Pour the batter in the molds and steam the idli in a steamer for 15 min.
- Serve the steaming hot idli with chutney and sambar.
- Remaining batter can be stored in the refrigerator for max 7 days.
- You can also add ½ baking soda to ferment the batter in cold seasons.
- Do remember to add the right amount of water to the batter. The batter should not be too thick or too runny.