Idli Recipes
IDLI
A popular South Indian steamed breakfast dish which is made with the combination of rava (semolina) and yogurt.
Provided by gompte
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
- Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
- Grease an idli pan and add water to steam; bring to a boil.
- Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
- Steam the idli for 10 minutes. Remove the idli from the molds and serve.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 35.6 g, Cholesterol 1.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 1.5 g, Sodium 39.1 mg, Sugar 3.4 g
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- To prepare this popular South Indian recipe, wash rice and urad dal separately until the water runs clean and add fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
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- Grease the idli stand with oil and take a ladleful of batter and fill the idli mould. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.
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