Idli is a popular breakfast in South India. It is easy to make, healthy and easy to digest.
Ingredients
1 cup urad dal (split black lentils)
3 cups par-boiled rice
1/2 tsp fenugreek seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar for serving
Method
Ingredients
1 cup urad dal (split black lentils)
3 cups par-boiled rice
1/2 tsp fenugreek seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar for serving
Method
- Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
- Soak the rice in enough water for 3 hours and drain.
- Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
- Blend the rice in a mixer till smooth. Remove and keep aside.
- Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
- Once the batter is fermented add salt to the batter and mix well.
- Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.