UPDATED 7/5/2025:
I use almost the same ingredients as for urad dahl dosas. The main difference is iddlis are steamed and dosas pan fried. And no water is added to thin out the batter.
INGREDIENTS (for about two dozen small iddlis):
1 1\2 cups rice ( I have used the short grained rice such as "masoori" at the Indian grocer, and have even used basmati if ground very well)
1/2 cup urad dahl
2 t fenugreek seeds
warm water
scant 1/4 t black pepper (or cayenne or minced chilies, as desired)
1 1/2 t salt,
2 t sugar
1/4 t black pepper
1/2 t ground coriander
ghee
1 T mustard seeds
ghee
1 T mustard seeds
1 T fresh coconut, shredded (optional)
DIRECTIONS:
1. Sort, rinse and soak the rice and dahl and fenugreek, sufficiently covered with water for 6-8 hours.
2. Drain the rice and dahl and fenugreek. Put all in a blender and cover almost entirely with water and blend well.
3. Stir in sugar and set covered in a warm place overnight, such as the top of a warm oven (or just a warm kitchen will do) until double to triple in volume. Then add the salt and black pepper.
4. Fill a large pot with a few inches of water. Also it helps to put a stainless steel lid or a similar implement at the bottom of the pot, immersed in the water, in order to raise the iddli maker higher above the water during steaming. That way you won't run out of water too quickly.
5. Meanwhile, while the water is heating up, fill greased iddli trays with a generous tablespoon of batter per iddli. Wet the spoon first for easier transfer of batter.
6. Cook inside steaming pot covered for about 15-20 minutes or until firm.
7. Remove cooked iddlis from mold. Make a mustard seed and coconut chaunce as described below and pour over iddlis before offering.
LATER NOTES: THREE MORE WAYS TO MAKE IDDLI:
Method 1. Use a stainless steel plate, small enough to fit on top of a vegetable steamer inside a covered pan of water. Pour enough batter into the greased pan to about 1/2 inch below the rim. Cut the finished iddli cake before serving.
Method 2. Place a large, moistened cotton cloth on a working surface. Pour on the iddli batter, enough the size of the lid for the pot you are using to steam with and about an inch in depth. Cover with the pot lid and securely tie the cloth to the lid. Set the lid on the pot when the water is boiling for steaming.
Be careful not to let any cloth hang too loose or close to the flame or that the flame is too large for the diameter of the pot.
Cover and steam everything 25 minutes
Remove the lid and set it onto a large plate. Untie and take away the lid, exposing the steamed iddli cake beneath. Place another plate over this and flip the bottom plate over so that the iddli cake lands into the second plate. Remove the cloth and soak it in the hot water in the steamer for easy cleanup later.
RECIPE 2. I recently learned from an Indian cook, to soak one part urad dahl with two parts of rice (preferably short grained. Mataji used "iddli rava", but I don't like using parboiled rice). Then grind and prepare as usual. Only a little water and salt to taste is added right before cooking. Not while fermenting. This form of iddli will definitely need chutney.
FINAL SEASONING (optional)
Place the cooked iddlis on a plate or slice the iddli cake into wedges and chaunce them with a tablespoon of mustard seeds in a couple generous tablespoons of ghee. When the the mustard seeds stop popping, toss in the coconut and stir constantly until browning, then immediately pour contents all over the iddlis or slices.
Traditionally these are offered to Lord Krsna with some coconut chutney and lots of love and devotion. Or serve with sambar or a favorite soup. But my favorite quick way is just the mustard seed and coconut seasoning on top and serve with various dishes as you like or alone as a snack.
Cooking iddlis in a pan over a vessel steamer has become my favorite method. No more messing with iddli trays afterwards or storing them. Be careful however not to overfill.
A large amount of batter can be stored in the fridge to be used throughout the week. Very healthy menu item. Low in fat and high in protein. It's especially good for growing children and invalids.
FINAL SEASONING (optional)
Place the cooked iddlis on a plate or slice the iddli cake into wedges and chaunce them with a tablespoon of mustard seeds in a couple generous tablespoons of ghee. When the the mustard seeds stop popping, toss in the coconut and stir constantly until browning, then immediately pour contents all over the iddlis or slices.
Traditionally these are offered to Lord Krsna with some coconut chutney and lots of love and devotion. Or serve with sambar or a favorite soup. But my favorite quick way is just the mustard seed and coconut seasoning on top and serve with various dishes as you like or alone as a snack.
Cooking iddlis in a pan over a vessel steamer has become my favorite method. No more messing with iddli trays afterwards or storing them. Be careful however not to overfill.
A large amount of batter can be stored in the fridge to be used throughout the week. Very healthy menu item. Low in fat and high in protein. It's especially good for growing children and invalids.