Idli
Idli are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Indian-origin Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
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Ingredients - Serves 4
- Water - As required
- Salt - To taste
- Fenugreek seeds - 1/2 teaspoon
- Urad dal (split black lentils) - 1 cup
- Idli rice - 2 cups
Let's Get Started
- Soak the idli rice and urad dal in separate bowls for 4-5 hours. Add the fenugreek seeds to the bowl with the urad dal.
- After soaking, grind the urad dal and fenugreek seeds together in a blender until smooth. Gradually add water as needed.
- Grind the idli rice in a separate blender until smooth. Gradually add water as needed.
- Combine the two batters in a large bowl and add salt. Mix well.
- Cover the bowl and let it ferment overnight.
- After fermentation, the batter is ready to make idli. Stir the batter well before use.
- Pour the batter into idli moulds and steam for 10-15 minutes.
- Remove the idli from the moulds and serve hot with sambar and coconut chutney.
Dietary Info
- Dish Type: Main Course
- Prep Time: 720 minutes
- Cook Time: 15 minutes
- Calories: 210
- Fat: 1g
- Carbs: 42g
- Protein: 7g
- Sodium: 10mg
- Sugar: 1g
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