Idli
Soft, fluffy steamed rice and urad dal cakes, lightly fermented; healthy, gluten-free South Indian breakfast, served with chutney and sambar.
Ready in:
10 - 12 Hours
Ingredients:
5
Ingredients
- 1 cup idli rice (parboiled rice)
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
Making process
Step 1: Soak the Grains
- Wash and soak idli rice and urad dal separately for 4-6 hours with fenugreek seeds.
Step 2: Grind the Batter
- Grind urad dal to a smooth, fluffy batter with some water.
- Grind idli rice to a slightly coarse batter with some water.
- Mix both batters thoroughly.
Step 3: Ferment the Batter
- Cover and ferment the batter overnight or for 8-12 hours until it doubles in volume.
Step 4: Steam the Idlis
- Add salt to the fermented batter and mix gently.
- Pour batter into greased idli molds.
- Steam in an idli cooker or steamer for 12-15 minutes until cooked through.
- Check doneness with a toothpick; it should come out clean.
Step 5: Serve
- Remove idlis from molds and serve hot with coconut chutney and sambar.