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Idli

Steamed South Indian rice cakes served with sambar and chutney for a healthy and filling breakfast. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes Veg
New Update
Idli

Main Ingredients Parboiled rice (ukda chawal), Split skinless black gram (dhuli urad dal)
Cuisine South Indian
Course Snacks and Starters
Prep Time 1-2days
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients

  • 1 cup parboiled rice (ukadachawal)
  • ½ cup skinless split black gram (dhuliurad dal)
  • 1 teaspoon fenugreek seeds (methi dana)
  • Sea salt to taste
  • Sesame oil for greasing + drizzling
  • Coconut chutneyto serve
  • Sambhar to serve

Method

  1. Soak parboiled rice, split black gram, fenugreek seeds in sufficient water in separate bowl for 10-12 hours. Drain and grind individually to a smooth paste.
  2. Combine together rice paste, skinless split black gram paste and sea salt in a bowl, mix well, set aside to ferment for 10-12 hours.
  3. Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once.
  4. Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top.
  5. De-mould and serve hot with coconut chutney and sambhar.
#Parboiled rice (ukda chawal) #Sea salt #Fenugreek seeds (methi dana)
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