South indian cuisine is almost synonymous with idli! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!
Soaking time: 3 hours
Fermenting time: 8 hours
Makes 30 idlis
1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar for serving
- Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
- Soak the rice in enough water for 3 hours and drain.
- Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
- Blend the rice in a mixer till smooth. Remove and keep aside.
- Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
- Once the batter is fermented add salt to the batter and mix well.
- Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.
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