Description
Idli is a traditional South Indian dish made from fermented rice and lentil batter. It is a healthy, soft, and fluffy steamed cake that is usually served with sambar and chutney.
Ingredients
Scale
- 1 cup whole white urad (husked black lentil)
- 1 and 1/2 cup idli rawa
- 1 cup ragi flour
- 2 teaspoon salt
- 1/4 teaspoon cooking soda
Instructions
- Wash 1 cup white whole urad (husked black lentil) 2-3 times with water until the water runs clear. Soak it in 5-6 cups of water for 3-4 hours in a medium-size mixing bowl.
- Soak 1 and ½ cup of idli rawa in 3-4 cups of water in another medium-size mixing bowl.
- Once the whole urad is soaked, drain the water and add the soaked lentil to the medium jar of a grinder. Add ¼ cup water and grind to make a smooth paste. Keep scraping the sides of the jar while grinding.
- Transfer the urad paste to a large mixing bowl.
- Drain the water from idli rawa using a soup strainer and add it to the urad paste.
- Add 1 cup ragi flour to the bowl and mix well using a spoon.
- Cover the bowl with a lid and keep it in a warm place for 8-10 hours to ferment. You can keep the bowl inside the oven if it is cold outside. The mixture will double in size after it is properly fermented.
- Add 2 tsp salt and ¼ tsp cooking soda to the mixture and mix well.
- Keep an idli steamer filled with water over high heat. Grease idli plates with oil and fill the cavities with the batter.
- Steam the idli for 10-12 minutes on high heat. Once done, take out the idlies from the plate by sliding a butter knife underneath them. Serve hot with sambar and chutney.
Notes
- Ensure the fermentation is done in a warm place to achieve the best results.
- Use freshly ground urad for a smoother batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Steaming
- Cuisine: Indian
Nutrition
- Serving Size: 2 idlis
- Calories: 39
- Sugar: 1
- Sodium: 200
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 0