How to make Idli Recipe - SK Khazana -
A very healthy way to begin your day is to have idlis for breakfast
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Idli Recipe - SK Khazana checkout Dosa, Dosa - SK Khazana, Dosa Recipe - SK Khazana. You can also find more Snacks and Starters recipes like Sikkim puri kabab Pav Bhaji Quesadilla Thai Lollypop Grilled Daily Sandwich - Grill Pan
Idli Recipe - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 15-20 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Idli Recipe - SK Khazana Recipe
Parboiled rice (ukda chawal) soaked for 8-10 hours and drained 1 cup
Split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds ( 1/2 cup
Salt to taste
Sesame oil (til oil) for greasing
Coconut chutney to serve
Sambhar to serve
Method
Step 1
Put parboiled rice in a blender jar, add ½ cup water and blend to a smooth paste. Transfer into a large bowl.
Step 2
Put the split skinless black gram and fenugreek seeds in the blender jar, add ½ cup water and blend till smooth. Transfer this into the same bowl. Mix well, cover and keep the bowl in a warm place to ferment for 8-10 hours.
Step 3
Add salt to the fermented mixture and mix well.
Step 4
Heat sufficient water in a steamer. Lightly grease each dent in the idli mould with sesame oil.
Step 5
Pour a portion of the batter into each dent till ¾ full and tap lightly to level the top.
Step 6
Keep the mould in the steamer, cover and steam for 10-15 minutes. Take them off the heat.
Step 7
Transfer the idlis onto serving plates and serve hot with coconut chutney and sambhar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
