Idli

Idli is a steamed South-Indian breakfast made with ground and fermented raw rice and urad dal.

Idli

 

Print Recipe
Idli
Idli is a steamed South-Indian breakfast made with ground and fermented raw rice and urad dal.
Idli
Course Breakfast
Servings
servings
Ingredients
  • 1 1/2 cups Raw rice
  • 1/2 cup Skinned whole urad dal
  • 1/4 cup Sago/Chavvari
  • 1/2 teaspoon Fenugreek seed
  • 1 pinch Instant yeast
  • 1 1/2 - 1 3/4 cups Cold water
  • Salt to taste
Course Breakfast
Servings
servings
Ingredients
  • 1 1/2 cups Raw rice
  • 1/2 cup Skinned whole urad dal
  • 1/4 cup Sago/Chavvari
  • 1/2 teaspoon Fenugreek seed
  • 1 pinch Instant yeast
  • 1 1/2 - 1 3/4 cups Cold water
  • Salt to taste
Idli
Instructions
  1. Wash and soak the rice for 6 hours.
  2. In a separate bowl, wash and soak the urad dal, sago and fenugreek seeds for 6 hours.
  3. Grind the urad dal, sago, and fenugreek mixture until smooth and fluffy.
  4. Grind the rice and yeast to a smooth paste. Add salt and mix everything well. Keep aside for 8 - 10 hours to ferment.
  5. Pour the batter into the greased Idli mold and steam for about 10 minutes or until Idli is done.
  6. Set aside to cool down for about 5 minutes. When cooled, remove Idli from the mold. Serve with chutney or sambar.
  7. NOTE - I used Idli rice in this recipe
  8. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

Leave a Comment

Your email address will not be published. Required fields are marked *

*