A staple breakfast combining steamed rice cakes with a spiced lentil powder and clarified butter. The soft texture of the idlis absorbs the rich ghee and sharp podi, creating a balanced and quick morning meal. It is a reliable option for a filling breakfast or a simple evening snack.
Achieving a soft and spongy idli is a matter of practice and patience in the kitchen. The process relies on the natural fermentation of a batter made from parboiled rice and split black lentils. Getting the ratio right and letting the batter rest in a warm space ensures the rice cakes steam up light and airy without needing any artificial leavening agents. It is a clean, fermented food that is easy on the stomach and provides steady energy.
While idlis are traditionally eaten with hot sambar and fresh coconut chutney, pairing them with ghee and gunpowder, also known as milagai podi, is a popular and fast alternative. The spice blend is made by dry-roasting lentils, sesame seeds, and dried red chillies until aromatic, then grinding them into a coarse mixture. When fresh idlis are coated in warm ghee and this dry spice blend, the texture changes entirely. The ghee mellows the fiery heat of the chillies, while the coarse lentils add a pleasant crunch to the soft rice cakes.
This combinati
Read MoreTo make the gunpowder, place the chana dal and urad dal in a pan over low heat. Roast them dry until they turn a golden brown colour and give off a nutty aroma. Transfer them to a plate to cool.
In the same pan, roast the dry red chillies for two minutes until they become crisp. Add the sesame seeds during the last thirty seconds so they do not burn. Let everything cool completely.
Put the cooled lentils, chillies, sesame seeds, salt, and hing into a grinding jar. Pulse until you get a coarse powder. Avoid grinding it into a fine dust, as the coarse texture is essential. Store it in a jar.
Take your fermented idli batter out of the fridge and bring it to room temperature. Give it a very gentle stir from the bottom.
Add two cups of water to the base of your idli steamer and bring it to a boil over medium heat.
Grease the idli moulds lightly with a few drops of oil or ghee. Pour a ladle of batter into each mould, filling them about three-quarters of the way up to give the idlis room to expand.
Place the idli stand carefully inside the steamer. Cover the lid securely and steam on medium heat for ten to twelve minutes.
Turn off the heat. Let the steamer sit closed for two minutes so the idlis settle and do not tear when removed.
Open the lid and use a wet spoon to scoop the soft idlis out of their plates. Transfer them to a warm serving dish.
Pour a generous spoonful of warm ghee over the hot idlis, then sprinkle a thick layer of gunpowder on top. Toss them gently to coat evenly and serve immediately.
Hard idlis happen if the batter has not fermented enough or if the ratio of urad dal is too low. Ensure the batter rests in a warm place for at least eight hours until it doubles in volume.
You can use a tiny damp cloth to line the idli plates instead of greasing them with oil. However, the ghee added at the end is necessary to help the gunpowder stick to the idlis.
Homemade gunpowder stays fresh in an airtight jar for up to two months. Keep it away from moisture to retain its crunch.
Wet your finger or a toothpick and poke the centre of an idli. If it comes out clean without any wet batter sticking to it, they are ready.
Yes, store-bought batter works fine. Just make sure to bring it to room temperature and check if it already contains salt before adding more.
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