Idli Recipe
Idli is a South Indian dish made of fermented rice and lentil batter. The batter is steamed in small, round molds and served hot. Idlis are light, fluffy, and have a mild, slightly sour taste. They are a staple breakfast dish in South India, but are enjoyed as a snack or light meal at any time of the day. The combination of rice and lentils provides a healthy source of carbohydrates and protein.
Ingredients
- 1 cup urad dal
- 2 cup suji / rava / semolina
- 1 tsp salt
- 1 tsp Oil to grease
Instructions
- Soak 1 cup urad dal for 4 hours. Drain and move to blender or grinder.
- Use blender. Add water as required. Keep batter aside
- Take 2 cups of idli rava, and rinse with enough water; drain off the water
- Add idli rava to urad dal batter, Mix well
- Let it rest & ferment for 7-8 hours. It should be fermented and bubbly after that
- Add 1 tsp salt to the batter; Stir gently
- Take a pressure cooker, and let ½-1 liter water heat until it steams: you can also use steamer
- Now lets prepare Idlis. First, take a ladle or spoon, and move it to the idli plates or idli stand
- Place in steamer and steam for 10 minutes on medium flame
- Ta da! Soft idlis are ready to be served. Server with chutney and sambar
Equipment Used for This Recipe
Notes & Tips
- Quality of idli depends on the quality of batter. But feel free to improvise and experiment until you get it right and find your preferred consistency
- Idli batter can be stored in a refrigerator for 2-3 days
Nutrition Information (Note: Approximate)
Nutrition Facts
Idli Recipe
Amount per Serving
Calories
40
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
81
mg
4
%
Potassium
9
mg
0
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin C
1
mg
1
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.