Idli

Idli – इडली; is a traditional breakfast in South India, but it is now taken in almost all over India; very easy to make and also easily digest too. Idli is made up by steaming a fermented rice and skinned and split black gram batter. It is usually served with sāmbhar and coconut chutney.

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Idli

Recipe by VipashaCourse: Breakfast, Dinner, LunchCuisine: Indian

Servings

10

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

35

kcal

Soak time

8

hours 

Total time

9

hours 

This Idli is a traditional breakfast in South India; made up by steaming a fermented rice and skinned and split black gram batter. Can have with sāmbhar and coconut chutney.

Ingredients

• Rice (चावल)  –  1 ½ cup

• Skinnedand Split Black Gram (धूलि उड़द दाल)  –  1 cup

• Salt (नमक) as per taste.

Directions

• Wash and soak rice (चावल) and Skinned and split black gram (धूलि उड़द दाल) separately for 4-5 hours in water.
• Drain water from rice (चावल) and Skinned and split black gram (धूलि उड़द दाल). Grind Skinned and split black gram (धूलि उड़द दाल) to a fine smooth paste, and the rice (चावल) a little coarse (enough to feel a texture, like fine sand).
• Mix the two grated ingredients with salt and enough water to form a batter of dropping consistency.
• Leave this batter in a warm place for overnight to ferment to a spongy batter.
• Garnish your idli steamer stand with oil and place this batter over it and steam idli’s.
• Serve hot with coconut chutney and Sāmbhar.

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