📝INGREDIENTS
- 1 cup idli rice
- ¼ cup urad dal
- 1 tbsp chana dal
- 1 tsp black pepper (coarsely crushed)
- 1 tsp cumin seeds
- 1 tbsp chopped ginger
- 1–2 green chilies (finely chopped)
- 1 pinch hing (asafoetida)
- 1 tbsp ghee
- Salt to taste
- Water – for grinding
- Oil/ghee – for greasing idli molds
👩🍳Recipe
- Step 1: Soak & Prep
- -Wash and soak idli rice, urad dal, and chana dal together in enough water for 4–5 hours.
- - Drain and grind into a slightly coarse batter using water as needed.
- - The batter should be thicker than dosa batter but pourable.
- - Let it ferment overnight or 8–10 hours until light and bubbly.
- Step 2: Tempering Magic
- -Heat 1 tbsp ghee in a small pan. Add cumin seeds, crushed black pepper, chopped ginger.
- - chopped green chilies, asafoetida, chopped curry leaves, and dry ginger powder.
- - Sauté on low flame for 1–2 minutes until aromatic. Add this tempering to the fermented batter.
- Step 3: Flavor Boost
- - Add salt to the batter and optionally black sesame seeds. Mix well.
- - batter should smell heavenly with pepper and cumin. You can rest this for 10–15 mins before steaming.
- Step 4: Steaming
- - Grease idli molds or deep cups with oil or ghee.
- - Pour the batter ¾th into each mold. Steam in a steamer or idli cooker for 15–18 minutes on medium heat
- - or until a toothpick inserted comes out clean. Do not over-steam or idli will become hard.
- Step 5: Serve with Love
- -Let the idlis rest for 5 minutes before demolding.
- - Serve hot with coconut chutney, ginger chutney, or classic South Indian sambar.
- - idlis have a spicy, temple-style aroma and are perfect for breakfast or naivedyam.