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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.
Servings: 4
Ingredients
- Water
- as needed for soaking and grinding
- Salt
- 1 teaspoon, or to taste
- Fenugreek seeds
- 1 teaspoon
- Urad dal (split black gram)
- 1 cup
- Idli rice
- 2 cups
- Oil or ghee
- for greasing idli plates
- Sambar
- for serving (optional)
- Coconut chutney
- for serving (optional)
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.
Dietary Information
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
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