Idli is a traditional breakfast in South Indian households. It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
1/2 cup Urad dal (without cover)
1 cup Idli rice
1 cup cooked rice or poha
1 tsp Fenugreek seeds (Methi seeds)
2 tablespoon Chana dal
1.Soak urad dal, chana dal, fenugreek seeds and rice overnight. Grind the soaked ingredients and cooked rice together in batches to make a smooth and fluffy batter.
2.Cover the batter and let it ferment for 9-10 hrs. Idli batter will become double in size after fermentation process is complete.
3. Grease idli mould and pour batter in the mould.
4.Boil the water in the idli cooker or a deep pan with cover. Steam idlis for 10-15 minutes or when idlis are done.
Serve hot Idli with Tomato or Coconut chutney !
Q. How to check if idlis are cooked?
A. Insert knife into Idli and if it comes out clean then idlis are cooked.