Idli
Idli is the most popular traditional breakfast from South India, completely 100% plant based! Round-shaped rice cakes steamed until pure white, the texture is very soft, tender, and finely porous with a light natural savory taste. This dish is very special because it is free from cooking oil, animal ingredients, and is easy to digest, suitable for all ages.It is usually served warm with coconut chutney, sambar or even vegetables, giving it a simple but very satisfying taste.
Shared by Cawla
Time
30 min
Serves
4
Difficulty
medium
🛒 Ingredients
- Two cups of idli rice/plain rice
- 1/2 cup urad dal (peeled mung beans)
- One tablespoon of fenugreek seeds (Klabat)
- One teaspoon of salt
- Enough water to grind
- A little vegetable oil to grease the mold
👩🍳 Instructions
- 1
Soak rice separately with urad dal+funegreek seeds for 4 to 6 hours
- 2
Grind the peanuts until smooth, then grind the rice until it's slightly coarse (but not too fine). Combine the two mixtures in a large bowl, add the salt, and stir well.
- 3
Cover the container, let it sit in a warm place for 8 to 12 hours until the dough doubles in size and foams (a sign of successful fermentation)
- 4
Grease the idli moulds with a little oil, pour the batter until 3/4 full.
- 5
Steam in a steamer pan for 10 to 15 minutes until completely cooked. Lift, let rest for a moment then remove from the mold. Serve warm, your special dish is ready to be enjoyed!