Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

idli Recipe

Recipe By Iranee

Idli, a round shaped steamed rice-lentil cake, is one of the healthiest breakfast item of Indian Cuisine and staple food of South Indians

0
0 Rating -
Rate
Vegdiet
30minstotal
30m.total
idli
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for idli Recipe

  • 1/4 Cup Parboiled Rice (idli-dosa rice or short-grain rice)
  • 1/4 Cup Basmati Rice (or any rice)
  • 0.13 Cup Whole Urad Dal (skinned) or split
  • 1 Cup udad daal (split black gram)
  • 0.13 Tablespoon Fenugreek Seeds

Directions: Idli Recipe

  • STEP 1.Rinse urad dal and fenugreek seeds in water for 2-3 times.
  • STEP 2.Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)
  • STEP 3.Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours.
  • STEP 4.Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.
  • STEP 5.Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick.
  • STEP 6.Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.
  • STEP 7.Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.
  • STEP 8.Transfer ground rice mixture to the same container in which urad dal mixture is stored.
  • STEP 9.Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.
  • STEP 10.Size and volume of batter would increase as it ferments.
  • STEP 11.Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.
  • STEP 12.Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.
  • STEP 13.Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again.
  • STEP 14.Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.
  • STEP 15.Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast.
Nutrition
value
1102
calories per serving
12 g Fat57 g Protein184 g Carbs37 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    57g
  • Carbs
    184g
  • Fiber
    37g

MacroNutrients

  • Carbs
    184g
  • Protein
    57g
  • Fiber
    37g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    120mg
  • Iron
    16mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    392mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    324mg
  • Manganese
    5mg
  • Phosphorus
    875mg
  • Selenium
    109mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Iranee