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