South Indian · Indian
Idli Recipe
Soft fluffy idlis from fermented batter. Make the batter once a week, steam fresh idlis every morning — 15 minutes from batter to plate.
Ingredients
- 3 cups idli batter (store-bought or homemade, fermented)
- Water for steaming
- Oil for greasing idli plates
How to Make Idli
- Grease idli plates with a few drops of oil. Fill each cavity 3/4 with batter.
- Boil 2 inches water in idli steamer. Place idli stand inside.
- Cover, steam on medium-high for 10 mins.
- Check with toothpick — should come out clean.
- Rest 2 mins before removing. Serve hot with sambar and coconut chutney.
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Rani's Tip: Rani lets you track batter age — 1-day fermented = best texture. Day 3+ batter gets sour, repurpose into uttapam.
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