Idli

Savor the fluffy, steamed goodness of idli, a beloved South Indian breakfast staple made from fermented rice and urad dal. Enjoy these light, savory cakes with coconut chutney and sambar for a wholesome start to your day.

• 2 cups idli rice
• 1 cup urad dal (split black gram)
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon oil

Method

1. 1

   Rinse the idli rice and urad dal separately under cold water. Soak both in water for 6-8 hours or overnight.

2. 2

   Drain the soaked rice and dal. Grind the dal first in a blender or wet grinder, adding water gradually until you achieve a smooth batter.

3. 3

   Next, grind the soaked idli rice until it becomes a coarse batter. Combine both batters in a large bowl.

4. 4

   Add salt to the batter and mix well. Cover the bowl and let the batter ferment in a warm place for 8-12 hours.

5. 5

   Once fermented, stir the batter gently. Grease your idli molds with oil and pour the batter into each mold.

6. 6

   Steam the idlis in a steamer or idli pot for about 10-15 minutes, or until a toothpick comes out clean.

7. 7

   Remove the idlis from the molds and let them cool slightly before serving.

8. 8

   Serve hot with coconut chutney and sambar for an authentic experience.