Idli

Name: Idli
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 400 g idli batter; as needed oil — for the moulds; 1 cup coconut chutney; 1 cup sambar; 1 pinch baking soda; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Idli, a beloved breakfast staple from Tamil Nadu, graces the morning tables with its soft, fluffy presence. In this home-cooked version, the batter is carefully nurtured with a generous hand of salt and a touch of fat, embodying the warmth and hospitality of a South Indian morning. The idlis are cooked with an intuitive touch, a method passed down through generations, ensuring each one is a perfect pillow of fermented rice and lentils.

The taste of idli is subtle, almost ethereal, with a delicate sourness from the fermentation balanced by a hint of salt. Its airy texture is a canvas for the bold accompaniments of coconut chutney and sambar. These pairings are not just tradition but an integral part of the experience, each bite a harmonious blend of mild, spicy, and tangy flavors.

Ingredients

400 gidli batter
as neededoil — for the moulds
1 cupcoconut chutney
1 cupsambar
1 pinchbaking soda
to tastefine sea salt

Method

Begin by preparing the idli batter. If the batter is store-bought, transfer it to a large mixing bowl. Add a pinch of baking soda to the batter to help with fermentation and fluffiness. Mix gently but thoroughly to ensure the baking soda is evenly distributed. Taste the batter and add fine sea salt to your preference, mixing well to incorporate.
Lightly grease the idli molds with oil to prevent sticking. Use a pastry brush or a small piece of cloth dipped in oil to coat the molds evenly. This step ensures that the idlis will release easily once cooked.
Fill each mold with the prepared idli batter, leaving a little space at the top to allow the idlis to rise. Avoid overfilling to prevent overflow during steaming. The batter should be smooth and level in each mold.
Set up a steamer pot with enough water to create steam without touching the idli molds. Place the idli stand in the steamer and cover with a lid. Steam on medium heat until the idlis are set and a toothpick inserted into the center comes out clean, indicating doneness. The idlis should appear white and fluffy.
Once cooked, remove the idli stand from the steamer and let it cool for a few minutes. Use a spoon to gently lift the idlis out of the molds, being careful not to break them. They should be soft and spongy to the touch.
Serve the idlis warm with coconut chutney and sambar on the side. The idlis should be soft, light, and slightly tangy, pairing perfectly with the creamy chutney and spicy sambar. Adjust the salt in the chutney and sambar to taste before serving.