Idli
Idli is a popular South Indian dish made from fermented rice and lentil batter. It is steamed to create a soft and fluffy texture. Idli is typically served with sambar (a lentil-based vegetable stew) and coconut chutney. It’s a delicious and healthy breakfast or snack option!
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Ingredients
- 2 cups idli rice (or parboiled rice)
- 1 cup split urad dal or whole (black gram lentils)
- 1 teaspoon fenugreek seeds
- Salt to taste
Instructions
- Rinse the rice and urad dal separately a few times in water. Soak them in water separately for about 4-6 hours.
- In a bowl, combine the fenugreek seeds with the urad dal while soaking.
- After soaking, drain the water from both rice and dal.
- Grind the urad dal in a blender with some water to form a smooth and fluffy batter. Transfer this batter to a large bowl.
- Next, grind the soaked rice to a slightly coarse consistency. Add water as needed to aid in grinding.
- Combine the rice batter with the urad dal batter, add salt, and mix well. The batter should be thick yet pouring consistency.
- Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 8-12 hours or overnight.
- After fermentation, the batter will have risen and become airy.
- Grease the idli molds with oil or ghee. Pour the batter into each mold, filling them about 3/4 full.
- Steam the idlis in a steamer for about 10-12 minutes until they are cooked through and a toothpick inserted comes out clean.
- Once done, remove the idli molds from the steamer and let them cool slightly before removing the idlis using a spoon.
- Serve hot idlis with sambar, coconut chutney, and a side of your choice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 493kcal (25%)Carbohydrates: 100g (33%)Protein: 19g (38%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 8mgPotassium: 114mg (3%)Fiber: 11g (46%)Sugar: 0.1gVitamin A: 3IUVitamin C: 2mg (2%)Calcium: 58mg (6%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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