Idly

How to make Idli - The most popular south indian snack.

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Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), 

Cuisine : TamilNadu

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Idli Recipe Card

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Idli Recipe

• Parboiled rice (ukda chawal) 2 cups

• Rice raw 1/2 cups

• Split black gram skinless (dhuli urad dal) 1 cup

• Fenugreek seeds (methi dana) 1 teaspoon

• Salt to taste

Method

Step 1

Wash rice two to three times, clean and soak in fresh water for at least two to three hours. Wash and soak the dal also for a similar time. Add the methi seeds to the soaking dal. Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter. Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours. Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds. Keep it covered in a moist cloth till serving time.

Step 2

Drain and grind the rice to a slightly coarse texture and dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.

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Step 3

Mix both the batters with salt with hand, thoroughly in a whipping motion. Keep the batter in a large vessel, close tightly and rest the batter in a warm place for at least 24 hours.

Step 4

Mix the batter well and pour into lightly oiled idly trays and steam for about ten minutes. Dip a toothpick into the idli to check if done. Remove from the steamer, sprinkle water on the idli and remove from the moulds.

Step 5

Keep it covered in a moist cloth till serving time.

Nutrition Info

Calories : 710

Carbohydrates : 121.4

Protein : 49.3

Fat : 3.1