Udupi Idli
Soft fluffy steamed rice-urad cakes from Udupi. Fermented overnight for perfect sponge texture.
Ingredients
- Poha (Thick - Jada) — 40 g (whole)
- Urad Dal — 50 g (whole)
- Idli Rice — 200 g (whole)
- salt (optional) (whole)
- methi seeds — 3.6 g (whole)
Method
- Wash the idli rice and urad dal separately, and soak the urad dal along with the fenugreek seeds in water for 4 to 6 hours.
- Soak the idli rice and poha separately in water for the same duration.
- Grind the soaked urad dal and fenugreek seeds first to a smooth, fluffy batter using a little water.
- Grind the soaked idli rice and poha together to a slightly coarse batter.
- Mix both batters together in a large vessel, add salt, and mix well with your hand to help fermentation.
- Cover and keep the batter in a warm place to ferment for 8 to 10 hours or overnight, till it rises well and turns light and airy.
- Grease the idli moulds, pour the fermented batter into each mould without overfilling.
- Steam the idlis in an idli steamer or pressure cooker without the whistle for 10 to 12 minutes till a toothpick inserted comes out clean.
- Rest for a couple of minutes, then demould and serve hot with sambar and coconut chutney.
Common questions
- What is ಉಡುಪೀ ಇಡಲೀ in English?
- ಉಡುಪೀ ಇಡಲೀ is written Udupi Idli in English.
- How many calories in one plate of Udupi Idli?
- 261 kcal per plate.
- How much cooking time?
- 495 min — 480 min prep, 15 min cooking.