How to make 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.
Main Ingredients : Parboiled rice (ukda chawal) (उकड़ा चावल), Split skinless black gram (dhuli urad dal)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Idli checkout Dosa, Dosa - SK Khazana, Dosa Recipe - SK Khazana, Idli Recipe - SK Khazana . You can also find more Snacks and Starters recipes like Moong Bean Dumpling Blueberry Buttermilk Pancake Pistachio Crusted Chicken Moongdal Idli-SK Khazana
Idli Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1-2days
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Idli Recipe
Parboiled rice (ukda chawal) 1 cup
Split skinless black gram (dhuli urad dal) 1/2 cup
Fenugreek seeds (methi dana) 1/4 teaspoon
Sea salt to taste
Sesame oil for greasi for drizzling
Coconut chutney to serve
Sambhar to serve
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
De-mould and place them on separate serving plates and serve hot with coconut chutney and sambhar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
