Idli

Idli is a popular South Indian breakfast dish made from fermented rice and lentil batter, resulting in fluffy, light cakes. Served with coconut chutney and sambar, it is a nutritious and satisfying meal.

Ingredients

• Rice - 1 cup (200 grams)
• Split urad dal (black gram) - 1/4 cup (50 grams)
• Fenugreek seeds - 1/2 teaspoon (2 grams)
• Salt - 1/2 teaspoon (3 grams)
• Water - as needed for grinding and steaming

Steps

1. Rinse the rice and urad dal separately in water until the water runs clear, then soak them in enough water for about 4-6 hours along with fenugreek seeds.
2. After soaking, drain the rice and dal. In a blender, blend the urad dal with a little water until smooth and fluffy, then transfer to a large mixing bowl.
3. Blend the soaked rice in the same way until it becomes a smooth paste. Combine the rice paste with the urad dal paste in the bowl.
4. Add salt to the batter and mix well. Cover the bowl with a lid or cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in size and is bubbly.
5. Once fermented, gently stir the batter. Prepare a steamer or idli maker by greasing the idli molds with a little oil.
6. Pour the batter into the greased molds, filling them about 3/4 full. Steam the idlis in the steamer or idli maker for about 10-12 minutes, or until a toothpick inserted comes out clean.
7. Remove the idlis from the molds and serve hot with coconut chutney and sambar.

Nutrition

• Calories: 160
• Protein: 6 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 0 g
• Sodium: 240 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates, providing a good source of energy.
• Fermented nature aids digestion and promotes gut health.

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