Rice Idli Recipe – this is one of my most favorite recipes. Reason – simple, first you can have these for breakfast, lunch, Dinner or as a tea time snack. Second – it is healthy, nutritious, enriched with benefits of fermented foods. third – it is steamed so we consume very less oil. fourth kids love it. Fifth – hubby loves it. And the best I have saved for last….
you can make huge quantities of these without any extra effort. which makes this ideal for making for kids birthday parties, kitty parties or while entertaining guests.
When I was a kid I did not care much for Rice idli or Dosa ( yeah I know I’m a little weird). Uttapam was the only south Indian dish I liked. So mom would make these awesome idli dosa everyone in my family would enjoy them and she will make something else for me to eat.
YOu have no idea how many times I thank God that my kids don’t take after me in this case. Because I love making Rice Idli and Now Eating too 😉
Rice Idli is perfect in the rainy season when you eat hot idli with spicy sambhar. in winters also it is perfect as you can make everything in the afternoon and on cold winter evenings just heat sambhar and enjoy it. But we enjoy Idli in summers also. Because that coconut chutney gives a cool feel and flavor to these soft spongy Idli.
To cut the long story short what I am trying to say is that it is perfect in all weathers, can be had any time of the day, and can be made in any quantity with the same effort. too good….
You can also check my Rava Idli recipe.
How to make Rice Idli
preparation time: 10 minutes
soaking time: 4-5 hours
fermenting time: 12 hours ( it may take more time in winters)
cooking time: 10 minutes
makes 36 Rice Idli
3 cups Idli Rice ( you can use regular rice also if you do not have Idli Rice)
1 cup Urad Dal
1 tbsp dana methi/fenugreek seeds
oil to grease the Idli moulds
Serve with :
onion tomato chutney
Rice Idli Recipe
Wash and soak urad dal and dana methi seeds in enough water for 4-5 hours. they will almost double in volume after this time. wash rice also 2-3 times and soak in a different container for 4-5 hours.
Grind dal first. Save water separately and grind dal and dana methi mixture to a smooth paste adding as little water as you can. You can use the water we have saved for grinding. transfer this to a deep bowl. Drain excess water from soaked rice and now grind rice to a coarse mixture. Add this to ground dal mixture. mix well. This is the consistency I got.
Cover this with a lid and keep aside in a warm place to ferment for 12 hours. batter doubled in volume after 12 hours.
Get your steamer ready. grease the idli plates. give the fermented batter a good mix. when water starts boiling add big spoonfuls to idli moulds and steam for 8-10 minutes over medium flame. To Check idlis have cooked properly insert a knife in idli. if it comes out clean idli is ready if not then steam for another 2-3 minutes.
Remove moulds from steamer and let them cool down a little before removing idlis. I have a steamer in which I can make 24 idlis in one go. so I had to make them in two batches.
Serve with piping hot Sambhar and Coconut chutney. And don’t forget that cup of masala tea or filter coffee to go with it.