Tamil Nadu — South India
Idli
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Soft, fluffy steamed rice-and-lentil cakes — a cornerstone of South Indian breakfast. The overnight fermentation gives them their characteristic tang and airy crumb.
Ingredients
- 2 cups idli rice (or parboiled rice)
- 1 cup urad dal
- 1/4 tsp fenugreek seeds
- 1 tsp salt
- Water as needed
Steps
- 1 Wash and soak rice and urad dal separately for 4 hours. Add fenugreek to the dal.
- 2 Grind the dal to a light, fluffy batter using minimal water.
- 3 Grind the rice to a slightly grainy batter.
- 4 Mix both batters, add salt, and ferment 8–12 hours until light and bubbly.
- 5 Pour a ladle into greased idli moulds and steam 10–12 minutes.
- 6 Demould and serve hot with sambar and coconut chutney.