Idli — steamed, fermented rice-and-urad dal cakes served as the most important South Indian breakfast preparation — uses the same fermented batter as dosas (IC-34) but at a different proportion (more urad dal for lightness) and a different cooking method (steamed in round molds rather than spread on a tawa). The correctly fermented batter produces idlis of extraordinary lightness — almost cloud-like, despite being a steamed starch cake.
- **The idli-specific ratio:** Higher urad dal proportion than dosa batter — approximately 1 part dal to 2.5–3 parts rice (vs dosa's 1:4). The higher dal proportion produces more protein for fermentation and the characteristic lighter, softer texture. - **The fermentation:** Identical to dosa (IC-34) — 8–12 hours. The batter must be more viscous than dosa batter. - **The molds:** Traditional idli steamer molds — greased with oil before use. Alternatively, greased muffin tins. - **The steam:** Full, aggressive steam for 10–12 minutes. The idli should rise slightly above the level of the mold rim. The test: a wet finger pressed gently into the surface should spring back cleanly — no wet batter adhering to the finger. - **The texture:** The finished idli should be soft, slightly spongy, and completely cooked through — no raw centre. It should peel from the mold cleanly, leaving no residue. - **Service:** With sambar (IC-50 adjacent technique), coconut chutney, and gunpowder chutney (spiced lentil-chilli powder) — the accompaniments are as important as the idli.
Indian Cookery Course