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Writer's pictureNandini R Kini

Idli Sambar


Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household. Idli is popular not only in the whole of India but outside India too. Idli is naturally vegetarian, vegan, gluten-free, and makes for one of the healthiest breakfasts.


Ingredients

4 cups idli rice

1 cup urad dal/ whole or split husked black gram

1/2 cup poha/ beaten rice/avalakki

1/2 cup cooked rice

Salt to taste




Procedure

  • Wash and soak dal and rice separately in water for 5-6 hours.

  • Rinse poha and add to the rice. Drain the soaked urad dal.

  • Grind the urad dal, adding water till you get a smooth and fluffy batter.

  • Remove the urad dal batter in a bowl and keep aside.

  • Grind the rice in batches with cooked rice, to make the semi-smooth batter.

  • Mix both the batters together in a large bowl or pan. Add salt and mix well.

  • Cover and let the batter ferment for 8 to 9 hours or more if required.

  • Grease the idli molds. Pour the batter into the molds and steam the idli in a pressure cooker or steamer.

  • If using a pressure cooker remove the vent weight (whistle).

  • Steam for 12 to 15 mins or until the idli is done.

  • Serve the steaming hot idli with coconut chutney and sambar.

  • The remaining batter can be stored in the refrigerator for a couple of days.

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