Idlis Steamed Rice Cakes

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 07/23/21
Idli

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Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
180 Calories
5g Fat
28g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 180
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 5g
Vitamin C 2mg 10%
Calcium 15mg 1%
Iron 1mg 6%
Potassium 147mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No longer just a South Indian favorite, idlis are loved and can be found just about anywhere in India. Try them and you'll see why. The batter for idlis needs to be fermented overnight, so prepare ahead of time.

Ingredients

  • 3 cups rice

  • 1 cup​ skinless black gram urad daal

  • 1/4 teaspoon salt

  • 2 tablespoons vegetable oil, or canola oil

Steps to Make It

  1. Wash the rice and urad daal separately and soak them overnight.

  2. Grind each separately, into thick pastes (adding a little water at a time) in a blender.

  3. Mix the pastes together and add salt to taste.

  4. Set the batter aside overnight to ferment.

  5. Grease the molds on an idli tray with cooking oil. Pour enough batter into each mold to fill it three-fourths full.

  6. Pour 2 cups of water into a large pot and heat. Put the idli tray into the pot and steam for 20 minutes.

  7. Check the idlis by poking each with a toothpick. If it comes out clean, they are done.

  8. Serve piping hot with sambar or South Indian coconut chutney.