Idli

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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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Yields 10

Serves 10

Idli

9 hrPrep Time

30 minCook Time

9 hr, 30 Total Time

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Ingredients

Instructions

  1. Wash and soak rice (चावल) & Skinned and split black gram (धूलि उड़द दाल) separately for 4-5 hours in water.
  2. Drain water from rice (चावल) & 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).
  3. Mix the two grated ingredients with salt and enough water to form a batter of dropping consistency.
  4. Leave this batter in a warm place for overnight to ferment to a spongy batter.
  5. Garnish your idli steamer stand with oil and place this batter over it and steam idli’s.
  6. Serve hot with coconut chutney and Sāmbhar.
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Image courtesy of Charles Haynes via flickr.com

 

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