Idli Steamed Rice Dumplings

Name: Idli Steamed Rice Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g Urad dal (split black lentils, husked); 2.5 g Fenugreek seeds; 5 g Salt; null to taste Water (for soaking and grinding); null to taste Oil (for greasing molds)

Difficulty

medium

Time

45m

Price Category

cheap

Calories

Medium

Idli is a traditional South Indian breakfast food, consisting of soft and fluffy steamed rice dumplings made from a fermented batter of rice and urad dal (black lentils). It's light, healthy, and easily digestible, often served with coconut chutney and sambar. This recipe will guide you through making authentic Idli, perfect for a wholesome breakfast or a light dinner.

ingredients

4 Servings

100 g Urad dal (split black lentils, husked)2.5 g Fenugreek seeds5 g Salt0 to taste Water (for soaking and grinding)0 to taste Oil (for greasing molds)

Steps

Soak & Prepare

The night before or at least 4-6 hours prior, soak the idli rice and fenugreek seeds in one bowl, and the urad dal in another bowl. Ensure both are covered with ample water.

Grind & Mix

After soaking, drain the water. First, grind the urad dal and fenugreek seeds in a blender or wet grinder, adding a little water, until you get a smooth, fluffy batter. Set aside. Next, grind the rice, again adding a little water, until you get a slightly grainy but smooth batter. Combine the rice batter and urad dal batter in a large bowl, add the salt, and mix thoroughly with your hands for about 2-3 minutes. This helps incorporate air and aids fermentation.

Ferment the Batter

Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or until it has doubled in volume and appears bubbly. Fermentation time can vary depending on ambient temperature.

Steam the Idlis

Once the batter is fermented, gently stir it. If it's too thick, add a little water. Grease the idli molds with oil. Pour the batter into the molds, but do not overfill, leaving room for it to rise. Place the idli molds in a steamer and steam for 10-12 minutes over medium heat, or until a toothpick inserted into the center comes out clean. Remove from the steamer, let stand for 2 minutes, then carefully scoop out the idlis from the molds using a spoon.

Serve Hot

Serve the Idli immediately, hot, with coconut chutney and sambar.

Extra Tips

► For perfect fermentation, place the batter in a warm spot, like an oven with the light on, or a heated room.

► Do not overfill the idli molds, as the batter will rise when steamed. Leave some room for expansion.

► Serve idli fresh and hot with coconut chutney and sambar for the most authentic experience.

Nutrition

	Per 100g	Per Serving 150g
Calories	140 kcal	210 kcal
Protein	4g	6g
Fat	0.5g	0.75g
Carbohydrate	30g	45g
Fiber	2g	3g
Sugar	0g	0g