Idli Recipe

This is my idli recipe. Learn how to make soft and fluffy idli with ease. I share tips on how to get the right texture. I also give alternatives to traditional idli moulds and fermentation technique. These are not only a perfect savory, healthy breakfast option, they’re also enjoyed any time during the day!

Story about my relationship with Idlis (for those who care)

A few months ago I visited a South Indian restaurant in Paris and saw a white family ordering idli and I remember beaming with pride! But as a child, I would HATE ordering idli at a restaurant. When my mum used to make idlis at home, she would have to cater to my very stubborn request that I NEED DOSA . Dosa is sexier, it glistens with oil, its golden brown and thin! Idli on the other hand? Fat and white. Wait, are you also imagining people now? Ahem..moving on. Although now, things have completely changed?

But over time I have come to realise, soft and fluffy is the way to go (food-wise, as well)!

Also, I was just being a brat as a child. Dosa could be made greasier whereas Idli was steamed and too “healthy” for my liking. But the these fluff buns are too delicious and provide an amazing texture to sambar, chutney (I have a reel for it somewhere if you scroll down)

I love idli and can’t help but appreciate the simplicity in these soft & fluffy, perfectly engineered shapes that soak up all the flavors given to it and melt in your mouth like bliss!

What is Idli?

Idlis are steamed rice buns/cakes (?). It is a common South Indian breakfast/snack. Idlis are usually paired with sambar , chutney or any sauce based dish to your liking. I once ate it with ketchup and hot sauce LOL.

With my secret ingredient you can make fluffy idlis EVERY time!

How to ferment Idli batter?

Firstly, the idli batter must ferment for at least 12 hours.

If you live in a warm, humid place , great! Just let it ferment in a closed container on the kitchen rack.

But if you live in a cold region , use a yoghurt maker. If you don’t have a yoghurt maker, amp up the temperature of the oven to 30 deg C/ 86 deg F and keep it inside. Switch off the oven and just keep the light on.

How to make Idli, if you don’t have traditional equipment?

Get any steel mould (preferably with a round bottom)

Most importantly, do not use silicone moulds because they don’t propagate heat the way metal does.

grease with oil,
place on a steaming rack in a large pot like the one I show in my reel with some water in the bottom or use an electric steamer.
finally, steam for about 10 minutes or until a toothpick comes out clean.

Ingredients & Substitutions

Idli Rice : A short-grain parboiled rice that gives idlis their unique texture. Substitute with parboiled rice or rice rava in a pinch.
Urad Dal : Use whole or split, skinless urad dal for best results.
Poha (Flattened Rice) : Adds softness. If unavailable, use cooked rice as a substitute.
Fenugreek Seeds : Boost fermentation and add a subtle depth of flavor.
Salt : Always add after fermentation to avoid slowing the process.
Water : Use filtered or boiled-cooled water for soaking and grinding to reduce the chance of contamination.

Tips for the Best Idli

First and most importantly, grease your idli moulds to prevent sticking.
Steam on high heat for 10 minutes and avoid overcooking.
Let them rest for 2–3 minutes before removing to avoid breaking.
Lastly, use a wet spoon or butter knife to gently lift them out.

Pairs Well With…

Pair Idlis with the following recipes:

Coconut chutney
Sambar – South Indian lentil and vegetable stew
Onion tomato chutney
A drizzle of vegan butter and podis (spiced lentil powders)

Idli Recipe- The Ultimate Guide with Helpful tips and tricks

Ingredients1x2x3x

4 cups Idli rice
1 cup Urad daal ️rice to urad daal ratio 4:1 by volume
1/4 cup poha flattened rice flakes drenched in water for a minute
1 tsp fenugreek seeds
6-7 cups Water for soaking and blending
Salt to taste

Instructions

Idli batter

Soak rice for at least 6-7 hours
Soak urad daal for 2 hours
Soak fenugreek seeds for 1 hour
Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust consistency
Blend urad daal with a pinch of soaked fenugreek seeds,water and the drenched poha
Mix the two together in a larger bowl and let ferment in a place with a consistent warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours
Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter)
Extra batter can be stored in refrigerator for up to 6 days

Idli

Heat about 2 cups water in a large pot or idli steamer
Pour the batter onto greased idli moulds or any steel mould
Place in the pot with boiling water or on a steaming rack if not using an idli stand
Steam for 10 minutes or until a toothpick comes out clean
Remove from the moulds with the help of a spoon (carefully, the mould are hot. Use gloves or oven mittens)
Repeat and make as many batches as you require
Serve hot with sambar and/or chutney!

Notes

Place the idli batter bowl in a warm place – e.g yoghurt maker, near or on top of a radiator.
Oven: Preheat your oven to a low temperature about 30 deg C or 90 deg F for about 10 minutes. Then switch off the oven, keep the container with batter inside and close the door with the lights on, if possible.

Try this easy Vegan Tri-color Barfi made from coconut and brown sugar. Share a bite of this Barfi with your loved ones as an essential excuse to share the joy of holidays. The best part about this recipe is that I have substituted milk with plant-based milk so you can munch on these delightful bites without any guilt.

Vegan tricolour barfi stacked up like a tower - 5

What is Barfi?

Barfi ( bərːfi ː) is a simple and tasty Indian fudge-like dessert. It is a dense milk-based sweet that is typically made with milk powder, condensed or fresh full-fat milk, ghee, and sugar. Barfis are very famous in India and are made during special occasions or festivals. During festivals like Diwali or Holi, there is an overload of such milk-based sweets in almost every Indian household. Barfee or Barfi comes from the Persian or Hindi word Barf which translates to snow. Because Barfis have high quantities of milk products, it often has a white milky color to it which looks a lot like snow. Here’s your chance to make this homemade vegan barfi with a few basic ingredients available in your kitchen. Let’s go!

Why Tri-color Barfi?

The National flag of India has three horizontal tricolors of deep saffron at the top, white in the middle, and a green band at the bottom. The saffron or Kesari represents the strength and courage of the country. While the white or Safed indicates peace and truth. And the green or Hara color represents fertility, auspiciousness, and the growth of our land. This year we celebrate 73rd Republic Day in India. It is to commemorate when the Constitution of India came into effect in 1950 right after independence from our colonizers.

So for this particular Barfi recipe, I went with the tri-color layers as a way to pay homage to my home country. I miss being part of the Republic Day celebrations as we gather as a family and watch the Republic Day parade. Each year we celebrate the Republic Day Parade to pay tribute to the martyrs who sacrificed their lives for us. So, here’s my way of saluting my country for all that we have endured and been through.

Inspiration to make the Barfi

National holidays were my favorite during my school years. We would have half a day of school and be dressed in our whitest of uniforms to attend the school celebrations. We would sit in the scorching heat as a bunch of our classmates would put on wonderful performances on stage. But the wait was worth it because we were given laddoos or barfis to eat after the flag hoisting. I would patiently wait for my turn because nothing beats the taste of yummy barfis or laddoos.

My second fondest memory is during the festivals. If you have experienced the magic of Indian festivals then you know what I am talking about. It is everything from family reunions to sharing a laugh to having a sweet overdose. You have no idea how many times I have overdosed myself on some yummy Kaju Katlis (cashew fudge) or scrumptious Laddoos .

Living away from my homeland makes it difficult to be there for all the special occasions. Also, ever since I turned vegan, I find it more difficult to enjoy these animal milk-based sweets. Here’s how I find a way to bring home closer to me. And a veganised Barfi recipe is the perfect way to seal the deal.

How to make Vegan Tri-colour Barfi (Tips and Tricks)

Ideally, Barfi or Barfee recipes include using full cream milk, ghee, and condensed milk. For this Vegan Tri-color Barfi, we’ll be using full-fat coconut milk as a substitute for animal-based milk.

How to make the Barfi base?

The first step is to make your own vegan condensed milk using full-fat coconut milk.

Pour the coconut milk into a pan along with the brown sugar.
Stir this on high heat until you can see a rolling boil.
Simmer the heat and stir again for another 40-45 minutes until the mixture thickens. Make sure to keep it on medium to low flame so as not to burn the bottom of the pan. Keeping it on the high flame will burn the base.
When your condensed milk starts thickening, and you get a sticky, highly viscous consistency, take it off the heat and add let it cool.
Then add it to the desiccated coconut.The consistency of the mixture should have a mouldable texture i.e. it should hold the shape. If you want to start the base with store bought condensed milk, go ahead.

Spicing it up with cardamom

Cardamom has a distinct spicy-sweet flavor. It is intense and slightly sweet at the same time. Most Indian desserts and dishes include this spice because it instantly brings freshness and sweetness to any given recipe. Given that coconut has its own specific flavor, cardamom is one such spice that won’t alter the taste of its fellow ingredients.

Why do we use Desiccated Coconut and Coconut oil?

Coconut has fruity, milky, and sweet notes to its flavor. It often overpowers the other ingredients. Although we have used coconut milk in the base, the desiccated coconut gives the Barfi a crunchy and chewy texture. Also, in milk-based Barfi, we use ghee to add fat. But in this recipe, we are using coconut oil to add that fat content so that the Barfi solidifies when it cools and holds its shape.

Freezing and storing the Barfi

Once the Barfi has reached a moldable consistency, take it off the heat and let it cool. Since this is a tri-color Barfi, I divided it into three equal parts and added 3 different food coloring to it. The next step is to press the three layers on top of each other onto a mold. Let the mold sit in the refrigerator for at least 2 hours. Please make sure to refrigerate the Barfi for at least 2-3 hours. Do not try cutting it before as it could disintegrate. Once the mold has been set, cut it into the shape you desire and enjoy!

Storing:

If you want to keep them on the counter, stash them in an airtight box for not more than 2 days.

You can store the Barfi in an air-tight container and store it in the fridge for up to 2 days. You can also freeze them in airtight bags for months. Take the bags out a night before you wish to consume the Barfis.

I hope you enjoy this Vegan Tricolor Barfi and do tag @ beextravegant if you try this recipe. Check out how I made the Barfi by clicking here . Bon appétit 🙂

If you like this recipe, check out other dessert recipes from the blog:

Vegan Ela Ada | The Best Healthy South Indian Dessert
Easy Vegan Kulfi (Indian Ice cream)
Healthy Vegan Laddoos
Vegan Cardamom Snickerdoodle Cookies