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Idli with spiced olive oil served on a plate
Soft, fermented rice cakes tossed in aromatic mustard seed and curry leaf oil

Idli with Spiced Olive Oil

Author: Flavelo
Recipes Main Courses
Idli is a marvel of fermentation: a mixture of rice and lentils allowed to ferment and then steamed. The result is a snow-white, spongy cake that is one of the world's healthiest breakfasts. In this version, we toss it in a spiced oil, which replaces the need for dipping sauces.
🕒 Prep Time 12 hrs 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 12 hrs 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Blender
  • Idli steamer stand (or silicone muffin mould)

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Wash the rice and lentils separately. Soak them in water (add the fenugreek to the lentils) for at least 4-6 hours.

Tip: Wild yeasts in the lentil skins and fenugreek kickstart the rising process.
2 ✓

Drain the water and blend them separately into a smooth paste with a little water. Mix the two batters together with the salt. The consistency should be like thick pancake batter.

Tip: Mixing by hand (your body heat) helps start the fermentation.
3 ✓

Let it stand in a warm place for 8-12 hours (overnight). The batter will rise and have a slightly sour smell.

Tip: The carbon dioxide bubbles produced will make the batter porous.
4 ✓

Oil the idli moulds, spoon in the batter, and steam for 10-12 minutes. Let cool slightly before removing.

Tip: If you remove them while hot, they will stick to the mould and break.
5 ✓

Heat oil, pop the mustard seeds in it, add the chopped chilli, garlic, and curry leaves. Toss the cooked idlis in the mixture.

Recipe FAQ

Why didn't the batter rise?
The room was probably too cold. In Indian heat, 8 hours is enough; in our winter, you might need to put it in the oven with the light on.

Ingredients

  • 200 g Idli rice (or any short-grain rice)
  • 100 g Urad Dal (skinned black gram lentils)
  • 1 tsp Fenugreek seeds (Methi) - optional, but helps fermentation
  • 1 bunch Curry leaves (or coriander)
  • 4 tbsp Olive oil (or sesame oil)
  • 2 cloves Garlic
  • 1 pc Green chilli
  • 1 tsp Salt
  • 1 tsp Mustard seeds (black)