Idli
Idli is a steamed South-Indian breakfast made with ground and fermented raw rice and urad dal.
  • CourseBreakfast
Servings
4servings
Servings
4servings
Ingredients
  • 1 1/2cups Raw rice
  • 1/2cup Skinned whole urad dal
  • 1/4cup Sago/Chavvari
  • 1/2teaspoon Fenugreek seed
  • 1pinch Instant yeastoptional
  • 1 1/2 – 1 3/4cups Cold water
  • Saltto taste
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.

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