By Suprita Mitter
January 17, 2025
Making idli without an idli maker is a creative way to enjoy this beloved South Indian dish. With simple improvisations, you can achieve soft, fluffy idlis using everyday kitchen tools. It's a testament to how tradition meets innovation in the modern kitchen.
1 cup urad dal (split black gram) 2 cups idli rice (or regular rice) Salt, to taste Water
Soak urad dal and rice separately in water for 4-6 hours. After soaking, drain the water.
Grind the urad dal to a smooth consistency, adding water as needed. Do the same for the rice but leave it slightly coarse. Mix both batters together, add salt, and leave the mixture to ferment overnight or for 8-12 hours.
If you don't have an idli maker, use a large pot or steamer. Place a stand or small bowl at the bottom to hold the idli moulds above water level.
Use small steel bowls or katoris for moulds, grease them lightly with oil, and pour the batter into them, filling only halfway to allow the idlis to rise.
Add water to the pot, ensuring it doesn't touch the moulds. Bring the water to a boil, place the moulds inside, cover with a lid, and steam for 15-20 minutes on medium heat.
Insert a toothpick to check if the idlis are done. If it comes out clean, remove it from heat, let it cool slightly, and gently unmould.