Idli
Bangalore — Mother recipe · ar de en es fr it ja pt ru zh
Delicious and light rice cakes, the idlis are a classic of South Indian cuisine, known for their soft texture and subtle flavor.
📷 Dr. Raju Kasambe — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 15 min prep + 25 min cottura · 6 porzioni · media
Ingredients
- 400 g uncooked rice (Basmati or Idli variety)
- 200 g mung dal lentils
- 1 teaspoon ground cardamom seeds
- 1/2 teaspoon ground ginger
- 4-5 tablespoons lime juice
- Salt to taste
- Vegetable oil for greasing the molds
Method
- Wash the rice and lentils separately to remove any impurities. Soak them in separate bowls of water for at least 4-5 hours.
- Rinse again and grind the soaked grains together until smooth. Add spices (cardamom seeds, ginger) and lime juice.
- Mix all ingredients well and transfer to a container suitable for fermentation. Cover with a damp cloth and let it rest at room temperature for about 8-10 hours or until doubled in size.
- Lightly grease idli molds with vegetable oil before cooking. Pour the fermented batter into the molds and steam cook in a pot of boiling water for approximately 15-20 minutes until done.
- Serve hot with coconut chutney, sambar, or other accompaniments.
The story
Idlis originated in South India centuries ago and are particularly popular in the city of Bangalore, where the recipe has been refined over time.
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