Idli

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Idli
Electus

Servings:	Makes 12 small idli
Ready in:	18 hours, 10 minutes (including soaking and fermenting time)
Prep. time:	18 hours (including soaking and fermenting time)
Cook time:	10 minutes
Difficulty:

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This is a basic recipe for idli which are ##Steamed rice|steamed rice## ##Cakes|cakes## popularly served for breakfast in Southern India and Sri Lanka

Ingredients

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• 90g idli rice
• 30g urad dall (the hulled, white variety)
• ½ teaspoons fenugreek seeds
• Salt to taste

Mise en place

• Wash and soak the idli ##Rice|rice## for 5-6 hours
• In a separate bowl wash and soak the ##Urad|urad## ##Daal|daal## together with the ##Fenugreek seeds|fenugreek seeds## for 4 hours

Method

1. Drain the ##Rice
2. rice## and the ##Daal
3. daal## continuing to keep the separate,
4. Grind the ##Daal
5. daal## mixture until you have a thick but very smooth paste, adding a little cold water from time to time#
6. Remove and set aside#
7. Repeat the process with the ##Rice
8. rice##, adding water as necessary#
9. Add the ##Daal
10. daal## mixture to the ##Rice
11. rice## and continue to grind until well mixed#
12. Stir in the ##Salt
13. salt###
14. Pour the mixture into a container and leave to ##Ferment
15. ferment## overnight#
16. Stir and check that it has the right consistency#
17. Grease the idli moulds and fill a ##Steamer
18. steamer## base with water#
19. Bring the water to the ##Boil
20. boil## and divide the mixture between the moulds#
21. Place in the ##Steamer
22. steamer## and cook for 8-12 minutes#
23. Use a ##Cocktail stick
24. cocktail stick## to ##Test
25. test## for done-ness - it should come out clean if the idlis are cooked#

Serving suggestions

Serve with sambar, ##Chutneys|chutneys## or ##Dips|dips##

Recipe source

• xxx

Variations

xxx

Chef's notes

xxx

See also

• Idli steamer
• Idli rice
• Wet grinder