Classic Idli
Soft, pillowy steamed rice cakes — the everyday South Indian breakfast staple, made simple with URAL Idli Mix.
Prep
5 min
Ferment
10–12 hours
Cook
8–10 min
Yield
Makes about 20 idlis
Ingredients
- 1 pack URAL Idli Mix
- 600 ml water
- Oil or ghee, for greasing the idli molds
Preparation & Cooking
Blend 1 pack URAL Idli Mix with 600 ml of water in a blender for 1 minute to form a smooth batter.
Transfer to a bowl, cover, and ferment for 10–12 hours, or until the batter rises and becomes airy. Tip: ferment in an Instant Pot on Yogurt (Low), or in an oven with the light on.
Give the fermented batter a gentle stir. Grease your idli molds with a little oil or ghee.
Pour batter into the molds and steam for 8–10 minutes, until a toothpick comes out clean and the idlis spring back to the touch.
Let rest for 2 minutes before unmolding with a wet spoon.
Serving Suggestions
- Serve warm with coconut chutney and sambar.
- Drizzle with a little ghee and cracked pepper for a simple weekday breakfast.
- Pack leftover idlis for lunchboxes — they hold up well at room temperature for a few hours.