Idli Recipe

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Idli is made of Urad dal and rice . Urad dal is high in Protein and calcium. Idli is the healthiest protein packed breakfast from south Indian cuisine. Idli are easily digestable. So Idli are suitable for all the ages including babies and old aged who generally have Poor digestion.

I have shared an idli recipe in a step by step method with a detailed pictures below.

Add 2 cups of rice.

Add 1/2 cups of urad dal

Add fenugreek seeds.

Wash in a plenty of water. Soak the rice for atleast 4-5 hours.

In a blender add the soaked rice and dal grind them. Add little water when ever needed. If you are using aged dal it doesn’t get frothy even if it is grind smooth.

Blend it to a fine batter. Transfer the batter to a large utensil or container.

Set the batter aside in a warm place for atleast 6 hours or over night until the batter ferments and rises well. The batter must look fluffy but not sour. Now add salt and baking soda mix well.

Mix the batter. Grease the moulds with oil fill the moulds with batter.

Place the moulds in a wide pan add water place the moulds for steam.

Cover the lid and steam for 15 minutes on a medium flame.

Remove from the heat open the in lid remove the idli stand. When cooled with the help of a spoon remove from the mould .place them on a plate. Serve idli with a chutney or sambhar.

INGREDIENTS

  • 1/2 Cup Urad dal ( Split black lentils )
  • 2  Cup par boiled rice ( Ukda Chawal )
  • 1 tsp fenugreek seeds
  • Salt as needed
  • Oil for greasing
  • 1/4 tsp baking soda

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INSTRUCTION :

  • Add 2 cups of rice.
  • Add 1/2 cups of urad dal and 1 teaspoon of fenugreek seeds.
  • Wash in a plenty of water. Soak the rice for atleast 4-5 hours.
  • In a blender add the soaked rice and dal grind them. Add little water when ever needed. If you are using aged dal it doesn’t get frothy even if it is grind smooth.
  • Blend it to a fine batter. Transfer the batter to a large utensil or container.
  • Set the batter aside in a warm place for atleast 6 hours or over night until the batter ferments and rises well. The batter must look fluffy but not sour. Now add salt and baking soda mix well.
  • Mix the batter. Grease the moulds with oil fill the moulds with batter.
  • Place the moulds in a wide pan add water place the moulds for steam.
  • Cover the lid and steam for 15 minutes on a medium flame.
  • Remove from the heat open the in lid remove the idli stand. When cooled with the help of a spoon remove from the mould . Place them on a plate. Serve idli with a chutney or sambhar.

 

 

 

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