Idlis ( Steamed Rice Lentil Savoury Cakes)

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Idlis ( Steamed Rice Lentil Savoury Cakes)

Suitable for vegans
Category Snacks
Serves 4
Preparation 8- 10 hours
Cooking 10

Rating: Rated 0 / 5 (0 ratings)

Popular breakfast item and snack in India, idlis are savoury cakes made by steaming a batter of rice and lentils.

Ingredients

  • Parboiled Rice,(Idli Rice),
  • 1 cup Urad Dal, ( Black Gram Dal),
  • 1/2 tsp Salt, to taste
  • 2 cups Raw Rice,
  • 1 cup Fenugreek (Methi) Seeds,
  • 1 tbsp Oil, to grease the idli moulds

Method

Stage 1

In a vessel, wash and soak the parboiled rice and the raw rice in water for about 5 hours. Drain the excess water.

Stage 2

In another vessel, wash and soak the urad dal along with the fenugreek seeds (if you are using them) in water for about 5 hours. Drain the excess water

Stage 3

In a mixer, grind the soaked rice to a paste which is more coarse than smooth using the required amount of water. Remove from mixer and pour into a large vessel.

Stage 4

Next, grind the soaked dal and fenugreek seeds to a smooth paste using the required amount of water.

Stage 5

Combine the rice paste and the dal paste together, add salt, and mix thoroughly to form a thick batter I usually do this mixing using my hand as this helps the fermentation process later

Stage 6

Keep the batter to ferment overnight or for 8-10 hours in a large vessel. The vessel should be large enough as the batter will swell to twice its original volume.

Stage 7

In a vessel, wash and soak the parboiled rice and the raw rice in water for about 5 hours. Drain the excess water.

Stage 8

In another vessel, wash and soak the urad dal along with the fenugreek seeds (if you are using them) in water for about 5 hours. Drain the excess water

Stage 9

In a mixer, grind the soaked rice to a paste which is more coarse than smooth using the required amount of water. Remove from mixer and pour into a large vessel.

Stage 10

Next, grind the soaked dal and fenugreek seeds to a smooth paste using the required amount of water.

Stage 11

Combine the rice paste and the dal paste together, add salt, and mix thoroughly to form a thick batter I usually do this mixing using my hand as this helps the fermentation process later

Stage 12

Keep the batter to ferment overnight or for 8-10 hours in a large vessel. The vessel should be large enough as the batter will swell to twice its original volume.

Stage 13

Grease the idli moulds lightly with oil Boil enough water in the idli cooker or pressure cooker Pour the fermented batter into the idli moulds evenly and place them in the cooker If you are using a pressure cooker, make sure that you do not use the weight while steaming the idlis

Stage 14

Steam the idlis for 7-10 minutes then check to see that they are done. Inserting a toothpick should result in its coming out clean if properly done.

Stage 15

Once the idlis are cooked, remove the idli moulds from the cooker, allow it to cool for a minute or two Using a knife, take out individual idlis from the idli moulds

Stage 16

Serve hot with chutney, of your choice, sambar, or milagai podi

Photos

Idlis ( Steamed Rice Lentil Savoury Cakes)

Comments

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Shobana P Rao said:

8th July 2016 03:52
The correct ingredients are:
Parboiled Rice,(Idli Rice), 2 cups
Raw Rice, 1 cup
Urad Dal, ( Black Gram Dal), 1 cup
Fenugreek (Methi) Seeds, 1/2 tsp
Salt, to taste
Oil, for greasing the idli moulds

My apologies for the inconvenience caused.

Shobana P Rao said:

8th July 2016 03:49
Kindly delete this recipe as by error the quantities have got mixed up.

Recipe author

Added by: Shobana P Rao
Added on: 7th July 2016

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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