Soft Idli
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
- Wash, 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
- Grind the cooked rice with a little water and add this to the batter as well.
- 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 in warm and humid conditions. It may take longer in cold places.
- 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.
Notes
- Though traditionally served for breakfast, idlis paired with flavorful sambar or coconut chutney can easily make a satisfying meal any time of the day.
- Adding a small amount of cooked rice while grinding the batter helps make the idlis extra soft, fluffy, and light.
- After grinding, gently mix the batter using your hands. This ensures a smooth, uniform consistency and helps encourage proper fermentation.
- You’ll need an idli cooker to steam the batter. Traditional stainless-steel idli cookers work perfectly, and microwaveable versions are also available for added convenience.
- Fermentation time can vary depending on the weather and room temperature. In an Instant Pot, it may take anywhere between 8 and 15 hours, so adjust the settings and timing accordingly.
- Lightly grease the idli plates with oil before pouring in the batter. This prevents sticking and helps release the idlis easily after steaming.
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
