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Idli
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Moderately healthy

Idli

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Time to cook

20 minutes

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Difficulty

Easy

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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.

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

1

Take urad dala nd rice in two seperate bowls

2

Wash them separately until the water runs clear, then soak them for at least six hours in plenty of water.

3

Drain and set aside.

4

Before blending, rinse and soak the poha in water for about 30 minutes. Drain and set aside.

5

In a blender or wet grinder, blend the dal, methi, soaked poha, salt, and water.

6

Ensure the batter remains thick and doesn't become warm/hot.

7

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.

8

Allow the batter to ferment in a warm place for at least 8 to 14 hours.

9

In an idly steamer or pressure cooker, bring water to a boil over high heat.

10

Lightly grease your idli moulds.

11

Mix the batter once or twice and pour it into the idli moulds.

Cooking

1

Place the idli stand in the steamer when the water starts to steam and bubble.

2

Cover and steam on high heat for exactly 10 minutes.

3

After cooking, turn off the heat wait for 2 minutes and take the idli stand out of the steamer.

4

Let them cool for two to three minutes; the idlis should not be wet on top when cooled.

5

Use a spoon to remove or demould the idlis onto a plate and serve.

Nutrition information

(per serving)

Carbs

Carbs

17.5

Proteins

Proteins

2.7

Fats

Fats

0.2

Fiber

Fiber

0.2

85

kcal

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