Serves 6
885 min
Butter Idli
Recipe GLPR2bda0aafb0d2d6
Soft and fluffy steamed rice and lentil cakes from South India, topped with melted butter for richness. Idli is a classic breakfast staple made from fermented batter, light on the palate and naturally gluten-free. These pillowy cakes are perfect served warm with sambar or chutney.
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Ingredients
2 cups Idli rice
1 tsp Fenugreek seeds
1 cup Whole white urad dal
¼ cup Flattened rice (poha)
to taste Salt
as needed Butter
Directions
Rinse the idli rice three times under cool water until the water runs clear. Place it in a bowl and add the fenugreek seeds, then cover with enough water and soak for 6 hours at room temperature. In a separate bowl, rinse the whole white urad dal 3–4 times until the water is clear, then soak in plenty of water for 6 hours.
Drain the soaked urad dal and add it to a wet grinder. Grind for about 10 minutes until the mixture becomes light and fluffy. Drain the soaked idli rice and fenugreek seeds, then add to the grinder. Grind for 5 minutes. Rinse the poha and add it to the grinder, then grind briefly until the batter reaches a slightly coarse, thick paste texture.
Transfer the prepared batter into a large vessel, cover with a lid, and allow it to ferment at room temperature for 12–16 hours until it becomes light and airy.
Lightly grease idli molds with butter. Spoon the fermented batter into the molds and place into a steamer pot with water. Steam over boiling water for 10–15 minutes, until the idlis are set and a toothpick inserted comes out clean.
Carefully remove the steamed idlis from the molds while still hot. Brush the top of each idli generously with butter and cover for 2 minutes to allow the butter to melt and coat the surface evenly. Serve warm.
