Taushe Idli
A light, home-style idli made with grated bottle gourd folded into a simple fermented batter. The gourd keeps the cakes soft and moist, giving this lesser-known South Indian style idli a gentle sweetness and tender bite.
For 8 servings
- prep · ~360 min
Soak the rice and dal.
1.Wash the idli rice well and soak it in enough water for 6 hours.2.Wash the urad dal and fenugreek seeds together and soak them in enough water for 6 hours.3.Keep the soaking bowls covered at room temperature. - mix · ~20 min
Grind the batter.
1.Drain the urad dal and fenugreek seeds, then grind with water as needed to a light, fluffy batter.2.Drain the rice and grind it separately with water as needed to a slightly coarse batter.3.Mix both batters in a large bowl until well combined and airy. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours, or until it turns light and slightly risen.
- prep · ~5 min
Prepare the bottle gourd.
Peel the bottle gourd, remove the seeds if they are hard, and finely grate it. Squeeze out only a little excess water if it looks very watery.
- mix · ~2 min
Fold the gourd into the batter.
1.Add salt to the fermented batter and mix gently.2.Add the grated bottle gourd and fold it in evenly.3.Keep the batter thick but spoonable. - steam · ~14 min
Steam the idlis.
1.Grease the idli plates lightly with oil.2.Pour the batter into each mold, filling them about three-quarters full.3.Place the plates in a steamer with hot water and steam for 10 to 12 minutes, until the idlis are set.4.Rest the idlis for 2 minutes before unmolding.TIPDo not oversteam or the idlis can turn firm. A toothpick should come out clean when they are done. - serve
Serve the Taushe Idli warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a tender bottle gourd; mature seeds can make the idlis coarse and watery.
- 2Do not squeeze all the liquid from the grated gourd; a little moisture is what keeps these idlis soft.
- 3Fold the bottle gourd in only after fermentation so the batter rises properly.
- 4Keep the final batter thick and spoonable; a runny batter gives flat, sticky idlis.
- 5Fill the molds only three-quarters full because the fermented batter will puff as it steams.
- 6Let the steamed idlis rest for 2 minutes before unmolding so they release cleanly without tearing.
- 7Refrigerate leftover idlis and re-steam for a minute or two to bring back their soft texture.
Adapt it for your goals.
Jain
This recipe is already Jain-friendly for many households; just pair it with a no-onion, no-garlic chutney or sambar.
milletMillet
Replace part of the idli rice with little millet or foxtail millet for a nuttier taste and a more whole-grain style idli.
spicedSpiced
Add crushed green chilli, ginger, and a few curry leaves to the batter for a more savory breakfast version.
vegetable richVegetable-rich
Mix in a little grated carrot along with the bottle gourd for extra color, mild sweetness, and a more varied texture.
Why this is on our healthy list.
Fermented and Easier to Digest
The naturally fermented rice and urad batter is traditionally valued for being lighter and gentler on the stomach than unfermented batters.
Moist Vegetable Boost
Bottle gourd adds bulk, tenderness, and hydration to the idlis while keeping the dish light and home-style.
Plant Protein from Urad Dal
Urad dal contributes plant protein and makes the idlis more satisfying than a rice-only steamed cake.
Low-Oil Cooking Method
These idlis are steamed and need only a light greasing of the plates, making them a naturally low-oil preparation.
Frequently asked questions
It is better to add it after fermentation. The extra moisture from the gourd can interfere with a good rise and change the batter consistency.
