- Idli Batter
- Water (to loosen the batter to make it into pouring consistency)
- Sesame Oil (or any vegetable oil)
- Idli plates or any flat bottomed slightly raised plates
- Steamer / Cooker / Wok
- Make sure the batter is well fermented. AIf the batter is thick, add some water and beat well to make it into pouring consistency. (should be something like a cake batter)
- Oil the plates in which you are going steam idli well. this prevents the idlis from sticking.
- Pour the batter into each hole in the plate. Don’t pour upto the brim as the idlis would rise a bit as they cook.
- Steam for 7-10 minutes or until fully cooked through.
- Let it cool for a minute. Loosen the edges and take the IDLIs out.
- Serve hot with Sambar & Chutney
To make in a wok
- If your IDLI plate fits exactly on the mouth of a wok, you could make them in a wok too.
- Create a steaming effect by filling half the wok with water & bringing it to a boil.
- Place the IDLI plate (only one at a time) exactly on the mouth of the wok.
- Close it with a lid (that should NOT touch the idli batter)
- Let that cook for 7-10 minutes
- Category: Breakfast
- Cuisine: South Indian