Idlis made with Urad Chhilka and Idli Rice

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Today no blabbering! Direct recipe for one of my favorite foods, idli, sponges made with Urad dal and idli rice…soaked, ground and fermented. I follow Sujatha Arun’s recipe as a base. Perfect guidelines. Do check out the link.

Here is my Urad Chhilka and Idli rice Idlis!

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Yields : 16 idlis

Kitchen Equipments Required : 2 bowls, 1 big and deep bowl, grinder/mixie/blender, idli steamer, spoon and spatula

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Idli Steamer

Ingredients :

Urad Chhilka (Urad split with husk on) : 1/2 cup
Idli Rice : 2&1/2 cups
Salt : 1/2 tsp
Poha (flattened rice) : 1/4 cup

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Urad Chhilka and Idli Rice

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Poha/flattened rice

Method :

Soaking the Dal and Rice :

  1. Wash the Urad and soak in water, an inch or 2 above it.

  2. Wash and soak the rice in enough water.

  3. Soak both of them separately for atleast 6-8 hours.

Grinding the Dal and Rice :

  1. Add the poha/flattened rice to soaked rice.

2.Grind the Dal with minimum water in blender. I use #Ninja and use the crush option. Absolutely love it. When it is fine, transfer it to the big deep bowl.

  1. Grind the rice with poha in minimum water. Grind it to fine paste.
    Add it to the same deep bowl with ground Dal.

  2. Add salt.

  3. Take a spoon and mix the batter well.

Fermenting :

Place a lid/ plate over the bowl. Keep it in a warm spot. I keep it in my oven. Let the batter rise in naturally with the bacteria acting and wild yeast present in the air. Let it rise for 8 to 10 hrs. It will look frothy and risen more than double.

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Steaming :

  1. Fill the base of the steamer and set it on stove for boiling.

  2. Grease the idli moulds lightly and set aside.

  3. Take the batter. Do not stir or beat it at all . Take a big spoon. Scoop the batter and start adding the batter to each mould, just enough so that it’s not running out. This is a thick and frothy batter. It will
    Not rise much but will yield super soft idlis.

  4. Adjust your idli moulds on top of each other and place it in the boiling water of the steamer.

  5. Close the lid and steam for 15 minutes on medium flame.

  6. Switch off the gas stove. Once the steam settles down, open the steamer, take them out and serve them warm with sambhar and chutney

Enjoy and keep me posted if you make it :).

Sonal

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19 Comments

  7. I make it with chilkewali urad too, and use a wet grinder for the grinding. The wet grinder is a common appliance in a south Indian household, as we make these very often 🙂 Yours look great! And you reminded me to work on my drafted post of idlis in my blog 😉

    Reply

    1. Go to a South Indian restaurant to be precise Ngan! Indian stores sell
      The ready to steam batter but not the idlis. Or else you can get the frozen ones. Thaw and eat with the chutney/dip provided.

      Reply

  10. I love Idlis, have never tried or attempted to make them myself, I marvel at the care and preparation that goes into so many great Indian recipes. It’s methodical and each step is essential. One day I will try but would love one day to take cooking lessons to learn how to make so many of my favorite foods from India. Love how these are fermented, I have been eating a lot of fermented vegetables, the good bacteria is so good for us.

    Reply

    1. True there Suzanne! Good bacteria and enriched with vitamin C!
      I am not sure where do you live but am Indian friend can be the first person… I am so super amazed at your acceptance and knowledge on Indian food and that too from different regions!
      Love and Cheers!

      Reply