Idli steamed rice and lentil cake
Steamed rice and lentil cake made with fermented batter and perfect for breakfast or any meal.
Servings: 20 idlis
Calories: 86kcal
Ingredients
- 6 cups rice idli rice - soaked in water overnight
- 2 cups black lentil urad dal soaked in water overnight
- 1 tsp fenugreek seeds
- 31/2 tsp salt
- 1 cup rice cooked
Instructions
- Soak and immerse the rice, split black gram (urad dal )and fenugreek seeds in water overnight
- Grind the rice to a fine paste with a little water in a wet grinder
- Pour the batter into a container
- Next grind the split black gram (urad dal ), fenugreek and cooked rice to a fine paste
- Pour this batter into the same container containing the rice batter
- Add salt and mix well
- Keep it covered in a humid or warm place for fermenting
- After about 6 to 8 hours the batter will ferment and rise up
- Fill water in the idli cooker and bring it to a boil.
- Add the batter to the circular compartments coated with a little oil in the idli steaming plates .
- Arrange the idli stand with the batter in the steaming plates , close the lid and steam.
- The steam starts giving out a whistling sound as it is getting cooked.After about 15 to 20 minutes the idlis will be cooked.
- Let it cool down for about 10 minutes. Take out the idli plates from the steamer.Gently scoop out the idlis with a spoon and transfer into a serving bowl.
- Serve with coconut or tomato chutney , sambar or chutney powder.
Nutrition
Serving: 45g | Calories: 86kcal | Carbohydrates: 16g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1804mg | Potassium: 9mg | Fiber: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
