- Servings : 20 idlis
- Prep Time : 12:000 h
- Cook Time : 15m
- Ready In : 13:20 h
Idlis are a very popular breakfast dish in South India. They are usually served with sambar and coconut chutney. When eaten in a dhaba you will usually be offered vadai as well. We had them many times and they soon became a big favourite. They are very easy to digest and are a healthy option to start the day.
A sample recipe from our Cardamom Days Vegetarian Indian Recipe book.book details
- 220g white urad dal
- 100g rice flour
- 1 tsp fenugreek seeds
- 1 tsp salt
Soak the dal in a bowl of water for at least 4 hours, or overnight. Drain the dal and then grind it in a food processor or blender with a little water to form a fine paste.
Combine the rice flour, fenugreek seeds and salt in a large bowl and mix in sufficient water to make a thick, pourable batter.
Mix the dal paste and batter together and then cover with a cloth and leave to ferment in a warm place for about 8 hours. There should be a little bubbling on the surface of the batter and it should increase in volume.
The idlis are cooked by steaming. There are specially designed idli moulds to cook them in, which are best to use, but an egg poacher will do the job. They take about 10 to 15 minutes to cook and you will need to wipe oil around the receptacle to prevent sticking.