Idli
Soft steamed rice-urad dal cakes. Tamil Nadu staple breakfast served with sambar and coconut chutney.
Ingredients
- Idli Dosa Batter — 250 g (whole)
- salt (optional) (whole)
Method
- Use well-fermented idli batter (rice and urad dal soaked, ground, and fermented overnight). Stir in salt gently without deflating the batter.
- Grease the idli plates with a little oil. Pour batter into each mould, filling about three-fourths.
- Steam in an idli steamer or pressure cooker (without weight) for 10-12 minutes until a toothpick comes out clean.
- Let rest for 2 minutes, then demould with a wet spoon. Serve hot with sambar and coconut chutney.
Common questions
- How many calories in one plate of Idli?
- 46 kcal per plate.
- How much cooking time?
- 495 min — 480 min prep, 15 min cooking.