Idli

This South Indian breakfast snack is very healthy and now it is enjoyed all over India and even outside our country This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 23 Mar 2021 in Recipes Course

New Update

Main Ingredients	Parboiled rice (ukda chawal), Split skinless black gram (dhuli urad dal)
Cuisine	South Indian
Course	Snacks and Starters
Prep Time	1-2days
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Idli

1 cup Parboiled rice (ukda chawal)
1/2 cup Split skinless black gram (dhuli urad dal)
1/4 teaspoon Fenugreek seeds (methi dana)
to taste Sea salt
for greasi for drizzling Sesame oil
to serve Coconut chutney
to serve Sambhar

Method

Soak parboiled rice, split black gram and fenugreek seeds in sufficient water in separate bowls for 10-12 hours. Drain and grind separately till smooth.
Transfer all the pastes into a large bowl, add sea salt and mix well and set aside in a warm place to ferment for 10-12 hours.
Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once.
Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top of each idli.
De-mould and place them on separate serving plates and serve hot with coconut chutney and sambhar.

#Fenugreek seeds (methi dana) #Parboiled rice (ukda chawal) #Sea salt