Idli

Ingredients

• parboiled rice40g
• split urad dal (skinned black gram)10g
• salt (1/4 teaspoon)0.25g
• WaterAs needed
• A few drops of oil for greasing moldsAs needed

Instructions

1. 1

   Step 1

   Soak 40g of parboiled rice and 10g of split urad dal separately in water for at least 4 hours.

2. 2

   Step 2

   Drain the soaked dal and grind it to a smooth batter adding minimal water, then transfer to a bowl.

3. 3

   Step 3

   Drain the soaked rice and grind it coarsely with a little water, then mix with the dal batter.

4. 4

   Step 4

   Add 1/4 teaspoon of salt and mix thoroughly. Cover the batter and keep it in a warm place to ferment for 8-12 hours until it doubles in volume.

5. 5

   Step 5

   Grease the idli molds lightly with oil and pour the fermented batter into the molds.

6. 6

   Step 6

   Steam the idlis in a steamer or pressure cooker (without the weight) for 10-12 minutes until a toothpick inserted comes out clean.

7. 7

   Step 7

   Remove the idlis from molds and serve hot with coconut chutney or sambar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Idli can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.