Idli Recipe

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

• 1 cup idli rice
• 1/4 cup urad dal
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon salt
• 1 1/2 cups of water

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.