Idli
Time to cook
20 minutes
Difficulty
Easy
Serves
8
A popular healthy steamed cake from South India made with fermented rice and lentil batter that is commonly eaten with chutney and/or sambar.
Ingredients
Parboiled Rice
0.125 cup
Urad Dal
0.25 cup
Raw Poha
1 tbsp
Water
0.25 cup
Salt
0.25 tsp
Water
0.25 cup
Step-by-step instructions to cook
Prep
Take urad dala nd rice in two seperate bowls
Wash them separately until the water runs clear, then soak them for at least six hours in plenty of water.
Drain and set aside.
Before blending, rinse and soak the poha in water for about 30 minutes. Drain and set aside.
In a blender or wet grinder, blend the dal, methi, soaked poha, salt, and water.
Ensure the batter remains thick and doesn't become warm/hot.
Pour the urad dal batter into a large bowl and mix well using clean hands. Add more water if the batter is too thick, aiming for a thick yet pourable consistency.
Allow the batter to ferment in a warm place for at least 8 to 14 hours.
In an idly steamer or pressure cooker, bring water to a boil over high heat.
Lightly grease your idli moulds.
Mix the batter once or twice and pour it into the idli moulds.
Cooking
Place the idli stand in the steamer when the water starts to steam and bubble.
Cover and steam on high heat for exactly 10 minutes.
After cooking, turn off the heat wait for 2 minutes and take the idli stand out of the steamer.
Let them cool for two to three minutes; the idlis should not be wet on top when cooled.
Use a spoon to remove or demould the idlis onto a plate and serve.
Nutrition information
(per serving)
Carbs
5.3
Proteins
1.3
Fats
0.1
Fiber
0.1
28
kcal
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