South Indian Soft Idli Recipe With Video
Classic South Indian idli or steamed rice cakes made with rice and lentils makes for a nutritious, hearty and filling breakfast
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Servings idlis
Ingredients
- 1 cup rice rinsed (raw rice or long grain rice or basmati or sona masoori rice)
- ⅓ cup whole skinned black lentils or urad dal
- ¼ cup cooked rice
- Salt to taste
Instructions
- Place rice and lentils in two separate bowls. Cover with water. Soak for about 5-6 hours. Drain.
- Place rice in the bowl of a food processor. Add ½ cup water. Process to make smooth batter. Transfer batter to a large bowl. Place lentils in the food processor. Add ½ cup water. Process to make smooth batter. Add this to the rice batter. Grind cooked rice with ¼ cup water, and add it to the rice batter. Mix. The batter needs to be thick with a pouring consistency.
- Place the bowl in a warm spot for 8-12 hours, and allow to ferment. When ready to use, season with salt. Set aside.
- Grease idli mould with oil. Pour idli batter in the holes. Place in a steamer, and cook for 8-10 minutes. Remove from heat. Leave to cool down slightly. Open steamer, and remove idli from the moulds. Repeat with the rest of the batter.
Video
Notes
-The number of idlis that can be made depends on the size of the idli mould.
-You can substitute cooked rice with ¼ cup poha if you like
-In winter, place the batter in a preheated oven to aid fermentation
-Remember to use 'whole' lentils not the split ones
-You can substitute cooked rice with ¼ cup poha if you like
-In winter, place the batter in a preheated oven to aid fermentation
-Remember to use 'whole' lentils not the split ones
Nutrition
Serving: 1g | Calories: 61kcal | Carbohydrates: 12g | Protein: 3g | Sodium: 73mg | Fiber: 2g