Idli or idly are a type of savoury rice cake, popular as breakfast foods in India. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice/rava.
The texture of the idli is what makes it sublime. Idli’s are soft, pillowy, fluffy steamed rice cakes. Idli is one of the topmost comfort food for lots of Indians. This recipe is a simple recipe using only four ingredients namely- urad dal, idli rava, poha and salt. Although the ingredients are simple, Idli requires lots of techniques to get them soft and pillowy.
Idli and dosa is a breakfast I have grown up with. On every weekend, my mum would soak the rice and lentils, to prepare idli and dosas. My all-time favourite has to be soft spongy idli. I can eat plates of these soft white cotton balls! Give me a big plate of Idli with sambar and chutney and I am in heaven! In South India and lots of cafes, idli is only served with coconut chutney or podi powder however I like all the trimmings with my idli! It is still a favourite in my family, and I make it atleast once every two weeks.
This recipe is handed down in my family and works every time! Just make sure you follow the steps carefully and use the right proportion of ingredients.
