Rice idli is a traditional breakfast of South India. Soft, spongy, steamed cakes from a fermented batter of rice and urad dal give it a mildly tangy flavour and a smooth, airy texture. This rice idli recipe makes soft, fluffy idlis for breakfast. Soak rice and dal separately, then grind into a smooth paste and mix. Let it stay overnight. Overnight fermentation not only makes the idlis taste good but also makes them most digestible and have a high nutrient-high profile. Rice idlis are steamed in round, shallow moulds. So the latter will come out round and ideally to be bitten into. Steam ensures they are moist, very soft, and fluffy. The simplicity of ingredients used and the way of cooking allow delicate flavours of the rice and dal to come through. A tartness from fermentation adds a balance to the taste of the dish. Idlis can be relished with several accompaniments: coconut chutney, sambar (spicy lentil soup), or tangy tomato chutney, which gives it a delightful taste and elevates the dish into a satisfying meal. Since the dish is naturally gluten-free, it's perfect for health-conscious people. This recipe of rice idli is perfect for a healthy breakfast. Rice idli is an ideal comfort breakfast and a healthy snack or light dinner option.

• 2 cup rice
• 1 cup white urad dal
• 2 tsp salt
• 1 tbsp oil

• Begin your recipe of rice idli by using broken sela rice or any other variety of tiny-grain rice.
• If you can't get a hold of broken sela rice, use parboiled rice to make it.
• Rinse the rice well in water; attempt to drain as much excess starch as possible to soak. Now, take 1 cup of white urad dal. This particular ingredient contributes to the softness of idlis.
• Urad dal is rich in protein and yields the most delicate flavour to the batter. Wash the urad dal; soak it in water for 4-6 hours or overnight.
• Soak rice in a separate bowl for the same amount of time.
• Once both rice and dal have soaked, it is time to grind them into a smooth batter.
• Drain all the water from both rice and dal. Grind the dal coarsely.
• Then grind the rice.
• The rice is to be ground coarsely not to lose texture, which is a pre-condition for idlis to retain their softness yet firm on being steamed. Combine the ground dal and the rice in a large mixing bowl and add 2 tsp of salt.
• Once the batter is ready, cover the bowl with a clean cloth and allow it to ferment in a warm place for 8 to 12 hours or overnight.
• Fermentation is very crucial to getting those soft, fluffy idlis. In the meantime, natural bacteria ferment the batter, which rises and gets frothy.
• Once the batter has fermented and risen in bulk, it is ready to be steamed.
• Grease the idli moulds with one tablespoon of oil so that the idlis do not stick to them. Fill the individual compartments of the idli steamer or an idli mould halfway with fermented batter.
• Steam them for about 10-15 minutes. You will know they are done if a toothpick or fork inserted through the middle of an idli comes out clean..
• Once done, remove the idlis from the moulds and serve hot. Idlis must be soft, fluffy, and should have a bit of sponginess to it. Serve them with a range of chutneys starting from coconut chutney to tomato chutney or even sambar, a well-timed to-the-bone vegetable stew-like flavour, or even drizzled with ghee for an intense richness.
• The rice idli recipe is a highly versatile dish that can serve as a breakfast, snack, or light dinner.