Idli Recipe - SK Khazana

A very healthy way to begin your day is to have idlis for breakfast This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients	Parboiled rice (ukda chawal), Split black gram skinless (dhuli urad dal)
Cuisine	Indian
Course	Snacks and Starters
Prep Time	15-20 hour
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Idli Recipe - SK Khazana

1 cup Parboiled rice (ukda chawal) soaked for 8-10 hours and drained
1/2 cup Split black gram skinless (dhuli urad dal) soaked for 8-10 hours with ½ tsp fenugreek seeds (
to taste Salt
for greasing Sesame oil (til oil)
to serve Coconut chutney
to serve Sambhar

Put parboiled rice in a blender jar, add ½ cup water and blend to a smooth paste. Transfer into a large bowl.
Put the split skinless black gram and fenugreek seeds in the blender jar, add ½ cup water and blend till smooth. Transfer this into the same bowl. Mix well, cover and keep the bowl in a warm place to ferment for 8-10 hours.
Add salt to the fermented mixture and mix well.
Heat sufficient water in a steamer. Lightly grease each dent in the idli mould with sesame oil.
Pour a portion of the batter into each dent till ¾ full and tap lightly to level the top.
Keep the mould in the steamer, cover and steam for 10-15 minutes. Take them off the heat.
Transfer the idlis onto serving plates and serve hot with coconut chutney and sambhar.