Idli - A south Indian steamed cake of rice, usually served with sambhar. Popular as both a breakfast or snack food, idli are made by steaming a fermented batter



 

Idli - A south Indian steamed cake of rice, usually served with sambhar. Popular as both a breakfast or snack food, idli are made by steaming a fermented batter...

Idli and chutney is definitely one of the best Indian breakfasts. The reason is they are rich in carbohydrates and proteins. They are soft, fluffy, spongy and white rice cakes made by steaming rice and black gram. It is usually served with sambhar or a wide variety of chutneys. Here I have served with (Coriander chutney/ Green chutney , Coconut and raw mango chutney/ chammanthi penguins. The Art of Plating.) coconut chutney and tomato chutneys.



Idli - A south Indian steamed cake of rice, usually served with sambhar. Popular as both a breakfast or snack food, idli are made by steaming a fermented batter...



How to make soft Idli recipe / Idly batter.

  • Soaking time: 4 to 5 hours
  • Preparation Time: 20 mins
  • Fermenting Time: 10 to 12 hours
  • Cooking Time: 10 mins
  • Makes – 10 to 15 idlis

Ingredients to make Idli and chutney

  • 1/2 cup urad dal (split black lentils)
  • 1 tbsp fenugreek seeds
  • 2 cups parboiled rice (or white rice/ basmati rice )
  • 3 tbsp thick rice flakes ( poha)
  • salt to taste

Method to make Idli and chutney

 

  1. Mix the urad dal and fenugreek seeds with enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 to 5 hours.
  2. Mix the parboiled rice and thick rice flakes, with enough water in a deep bowl and mix well. Cover and soak for 4 hours.
  3. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approximately 1 cup of water. Transfer the mixture into a bowl.
  4. Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approximately 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place overnight.
  5. The mixture will get fermented and will rise up. Mix the batter slightly and pour spoon full of the batter into greased idli moulds. (Idli moulds are usually available in Indian grocery stores)
  6. Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Repeat the process for remaining batter.
  7. Serve hot Idli and chutney.

 

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Idli - A south Indian steamed cake of rice, usually served with sambhar. Popular as both a breakfast or snack food, idli are made by steaming a fermented batter...

how to make Idli and chutney
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Idli and chutney

Idli – A south Indian steamed cake of rice, usually served with sambhar. Popular as both a breakfast or snack food, idli are made by steaming a fermented batter



Course Breakfast, Main Course
Cuisine Indian, kerala cuisine, South Indian
Keyword Idli and chutney
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 183kcal
Author Sumith Babu

Ingredients

Ingredients to make Idli

  • 1/2 cup urad dal split black lentils
  • 1 tsp fenugreek seeds
  • 2 cups parboiled rice white rice or basmati rice
  • 3 tbsp thick rice flakes (poha)
  • salt to taste

Instructions

  • Mix the urad dal and fenugreek seeds with enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 to 5 hours.


  • Mix the parboiled rice and thick rice flakes, with enough water in a deep bowl and mix well. Cover and soak for 4 hours.


  • Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approximately 1 cup of water. Transfer the mixture into a bowl.


  • Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approximately 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place overnight.


  • The mixture will get fermented and will rise up. Mix the batter slightly and pour spoon full of the batter into greased idli moulds. (Idli moulds are usually available in Indian grocery stores)


  • Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Repeat the process for remaining batter.


  • Serve hot Idli and chutney.


Nutrition

Calories: 183kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Vitamin E: 1mg | Calcium: 18mg | Iron: 1mg
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