The Google Doodle Celebrating Idli launched

Today’s Google Doodle is about South Indian Dish Idli. Idli is a savory, steamed rice and lentil cake that is a popular breakfast food in South India and Sri Lanka.

It is known for its soft, spongy texture and is naturally vegan, gluten-free, and gut-healthy due to its fermentation process. 

Preparation

Making traditional idli requires planning, as the batter needs to be prepared a day in advance through a three-step process: soaking, grinding, and fermenting. 

📝 Ingredients (for ~15–20 idlis)

For the batter:

• 1 cup urad dal (split black gram, husked)

• 2 cups idli rice (or parboiled rice)

• ½ tsp fenugreek seeds (optional but helps fermentation)

• Salt to taste

• Water as needed

Optional:

• Poha (flattened rice) – 2 tbsp (makes idlis softer)

• Cooked rice – 2 tbsp (also helps softness, especially in colder weather)

🔄 Steps to Prepare Idli Batter

1. Wash & soak

• Wash urad dal + fenugreek seeds together. Soak for 4–6 hours.

• Wash rice separately and soak for 4–6 hours as well.

• If using poha, soak it 10 minutes before grinding.

2. Grind separately

• Grind urad dal until smooth and fluffy. Add water slowly; it should be light and airy.

• Grind rice to a slightly coarse consistency.

• Combine both batters. Add poha or cooked rice if using.

• Mix well using clean hands (helps fermentation).

3. Ferment

• Cover and let it ferment overnight or 8–12 hours in a warm place.

• The batter should double in volume and be airy. In cold weather, use the oven light or a warm cupboard.

🧂 Before steaming

• Add salt only after fermentation (before steaming).

• Gently mix the batter — don’t overmix and knock out all the air.

🍽 How to steam idlis

You need:

• Idli stand / moulds

• Steamer / large pot / pressure cooker (without whistle)

Steps:

1. Grease the idli moulds with oil or ghee.

2. Pour batter into moulds — don’t overfill.

3. Steam for 10–12 minutes on medium-high heat.

4. Let it sit for 2 minutes before unmoulding with a spoon.

✅ Tips for soft idlis

• Use good quality urad dal — whole or split.

• Batter should be thick yet fluffy.

• Don’t over-ferment (sour batter = hard idlis).

• Steam only after water is already boiling in the pot.

• Use filtered or cooled boiled water if tap water hinders fermentation.

🧄 Serving suggestions

• Coconut chutney

• Tomato chutney

• Sambar

• Idli podi (gunpowder) with ghee or sesame oil