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| Main Ingredients | Parboiled rice (ukda chawal), Split black gram skinless (dhuli urad dal) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 15-20 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup parboiled rice (ukda chawal), soaked for 8-10 hours and drained
- ½ cup split black gram skinless (dhuli urad dal), soaked for 8-10 hours with ½ tsp fenugreek seeds (
- Salt to taste
- Sesame oil (til oil) for greasing
- Coconut chutney to serve
- Sambhar to serve
Method
- Put parboiled rice in a blender jar, add ½ cup water and blend to a smooth paste. Transfer into a large bowl.
- 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.
- Add salt to the fermented mixture and mix well.
- Heat sufficient water in a steamer. Lightly grease each dent in the idli mould with sesame oil.
- Pour a portion of the batter into each dent till ¾ full and tap lightly to level the top.
- Keep the mould in the steamer, cover and steam for 10-15 minutes. Take them off the heat.
- Transfer the idlis onto serving plates and serve hot with coconut chutney and sambhar.
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