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Idli Rice Idli Recipe

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IDLI RICE PREMIUM QUALITY Weight 1 Kg
IDLI RICE PREMIUM QUALITY Weight 1 Kg from e.saravanaonline.com

Description

Idli rice idli is a popular South Indian breakfast dish made with fermented rice and urad dal batter. It is a healthy, gluten-free option that is easy to digest and packed with protein.

Prep Time

The prep time for idli rice idli is about 8-10 hours, including soaking and fermentation time.

Cook Time

The cook time for idli rice idli is about 20-25 minutes.

Ingredients

  • 2 cups idli rice
  • 1/2 cup urad dal
  • 1 tsp fenugreek seeds
  • Water, as needed
  • Salt, to taste

Equipment

  • Blender
  • Idli steamer
  • Idli plates
  • Mixing bowl
  • Colander

Method

  1. Wash the idli rice and urad dal separately and soak them in water for 6-8 hours.
  2. Grind the urad dal and fenugreek seeds in a blender to a smooth and fluffy consistency. Add water as needed.
  3. Grind the idli rice in a blender to a fine and smooth consistency. Add water as needed.
  4. Mix the urad dal batter and idli rice batter together in a mixing bowl. Add salt to taste and mix well.
  5. Cover the bowl and let the batter ferment for 6-8 hours or overnight in a warm place.
  6. After fermentation, mix the batter well and add water if needed to get a pouring consistency.
  7. Grease the idli plates with oil and pour the batter into each mold, filling it to 3/4th of the mold.
  8. Steam the idlis in an idli steamer for 15-20 minutes or until a toothpick comes out clean.
  9. Remove the idlis from the steamer and let them cool for a minute.
  10. Use a spoon or a knife to scoop out the idlis from the mold. Serve hot with coconut chutney and sambar.

Notes

  • The key to making soft and fluffy idlis is to ferment the batter well.
  • The consistency of the batter should be thick but pourable.
  • If the batter is too thick, add water to get the right consistency.
  • If the batter is too thin, add rice flour to thicken it.

Nutrition Info

Calories: 60

Carbohydrates: 13g

Protein: 2g

Fat: 0g

Sodium: 200mg

Recipe Tips

  • Always use fresh urad dal and idli rice for best results.
  • Soak the rice and dal separately to get the right consistency of the batter.
  • Use a blender to grind the batter to a fine and smooth consistency.
  • Use a warm place to ferment the batter for best results.
  • Grease the idli plates well to prevent sticking.

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