Idli is the most popular south Indian breakfast. It is considered as a healthy food for all ages. It is steam cooked, easily digestible and very nutritious. You can see this on the breakfast menu of almost all the restaurants in southern India. There will be many small idli stalls on the streets in the cities. Idli is made of fermented batter and the batter is made from boiled rice and black gram dal. The preparation of the batter plays a major role in making soft idlies. If you follow the steps in this recipe, you will get very soft idlies. I am mainly posting this for the people, who are trying to make idli first time. I already posted the steps for making the idli batter in an earlier post and here is the link to the Idli batter post.
About The Idli Cooker/Pan
To make idlies, you need a special cooker called idli cooker. It comes with different number of stacked plates called idli stand. The plates will have provisions to pour the batter. I have four different types of idli stands including mini ones.
How to make the idli
- Place the idli cooker with a cup of water over medium heat
- Lightly grease the idli plates with oil
- Add little salt to the fermented batter and gently mix it
- Now take a ladle of batter and pour into the round molds of the plates
- Once the water boils, place the stand with batter filled plates, inside the cooker carefully
- Make sure the bottom of the rack is not touching the water
- Close the cooker with the lid and cook for about 15 minutes
- Now turn off the stove and carefully take the stand out of the cooker
- Once it cools little bit, use a spoon to take the idlies from the plates
- Serve with your favorite side dish
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