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Idli Recipe

Idli Recipe

Break Fast 56 Last Update: Oct 24, 2024 Created: Oct 24, 2024
Idli Recipe
  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 15 min
  • Calories: 150
  • Difficulty: Easy
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Idlis are a popular South Indian breakfast dish made from fermented rice and lentil batter. They are steamed in molds until light and fluffy, and are often served with sambar (a lentil-based vegetable stew) and coconut chutney. Idlis are a healthy and nutritious option, as they are low in fat and high in protein.

Ingredients

Directions

  1. Soak the ingredients: Rinse the idli rice, urad dal, and fenugreek seeds. Soak them in water for at least 5-6 hours, or overnight.
  2. Grind the batter:Drain the soaked ingredients and transfer them to a blender. Add the salt and grind until smooth. The batter should be thick and slightly runny.
  3. Ferment the batter: Pour the batter into a large bowl and cover it with a damp cloth. Let it ferment in a warm place for 8-10 hours, or overnight. The batter will become frothy and slightly sour.
  4. Steam the idlis:Grease the idli molds with a little oil. Pour the fermented batter into the molds, filling them about three-quarters full. Place the idli steamer on a stovetop and bring the water to a boil. Steam the idlis for 10-15 minutes, or until they are cooked through.
  5. Serve: Remove the idlis from the molds and serve them hot with sambar and coconut chutney.

Idli Recipe



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  • Serves: 4 People
  • Prepare Time: 10 min
  • Cooking Time: 15 min
  • Calories: 150
  • Difficulty: Easy

Idlis are a popular South Indian breakfast dish made from fermented rice and lentil batter. They are steamed in molds until light and fluffy, and are often served with sambar (a lentil-based vegetable stew) and coconut chutney. Idlis are a healthy and nutritious option, as they are low in fat and high in protein.

Ingredients

Directions

  1. Soak the ingredients: Rinse the idli rice, urad dal, and fenugreek seeds. Soak them in water for at least 5-6 hours, or overnight.
  2. Grind the batter:Drain the soaked ingredients and transfer them to a blender. Add the salt and grind until smooth. The batter should be thick and slightly runny.
  3. Ferment the batter: Pour the batter into a large bowl and cover it with a damp cloth. Let it ferment in a warm place for 8-10 hours, or overnight. The batter will become frothy and slightly sour.
  4. Steam the idlis:Grease the idli molds with a little oil. Pour the fermented batter into the molds, filling them about three-quarters full. Place the idli steamer on a stovetop and bring the water to a boil. Steam the idlis for 10-15 minutes, or until they are cooked through.
  5. Serve: Remove the idlis from the molds and serve them hot with sambar and coconut chutney.

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