Idli Soft and fluffy steamed rice cakes, idlis are a staple of South Indian cuisine, perfect for pairing with coconut chutney and sambar for a light, satisfying meal. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2020 in Recipes Course New Update 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. #Parboiled rice (ukda chawal) #Sesame oil (til oil) #Salt #Split black gram skinless (dhuli urad dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article