Teresa's Recipes
Idli
Idli is a beloved South Indian breakfast dish that boasts a fluffy, light texture and is made from fermented rice and lentil batter. Often served with sambar and coconut chutney, these steamed rice cakes are not just nutritious but also a delightful way to start your day. Originating from the southern regions of India, idlis have been a staple for centuries, reflecting the region's rich culinary heritage and the importance of fermented foods in traditional diets.
Ingredients
- as needed for soaking and grinding Water
- 1 teaspoon, or to taste Salt
- 1 teaspoon Fenugreek seeds
- 1 cup Urad dal (split black gram)
- 2 cups Idli rice
- for greasing idli plates Oil or ghee
- for serving (optional) Sambar
- for serving (optional) Coconut chutney
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes (plus soaking and fermenting time)
- Cook Time: 12 minutes
- Calories: 150
- Fat: 2g
- Carbs: 28g
- Protein: 6g
- Sodium: 200mg
- Sugar: 1g
Instructions
- Begin by washing the idli rice, urad dal, and fenugreek seeds thoroughly under running water.
- Soak the idli rice and fenugreek seeds together in a large bowl of water for 4-5 hours.
- In a separate bowl, soak the urad dal in water for 4-5 hours.
- After soaking, drain the water from the idli rice and fenugreek mixture. Grind it to a smooth batter using a blender or wet grinder, adding water as needed to achieve a smooth consistency.
- Transfer the rice batter to a large mixing bowl.
- Next, drain the soaked urad dal and grind it to a smooth and airy batter, adding water as required to reach a fluffy consistency.
- Combine the urad dal batter with the rice batter in the mixing bowl. Mix them well until fully combined.
- Add salt to the batter and mix again until well incorporated.
- Cover the bowl with a lid or a clean cloth and allow the batter to ferment overnight or for 6-8 hours at room temperature. The batter will rise and become fluffy after fermentation.
- Once fermented, gently stir the batter to incorporate any air that may have escaped.
- Grease the idli plates lightly with oil or ghee to prevent sticking.
- Pour the batter into each idli mold, filling them about 3/4 full.
- Set up a steamer and steam the idlis for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the idlis from the steamer and let them cool for a few minutes.
- Using a spoon or knife, gently scoop out the idlis from the molds.
- Serve the hot idlis with sambar, coconut chutney, or your favorite accompaniments.