Idli
Idli is a steamed South-Indian breakfast made with ground and fermented raw rice and urad dal.
Course
Breakfast
Servings
4
servings
Servings
4
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
optional
1 1/2 – 1 3/4
cups
Cold water
Salt
to taste
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.
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