Idli/ इडली
Also Known as Steamed Rice Cakes
- Cook Time: 735.00 min
- Serving size: # 4
- Serve: Hot
- Per Serving Calore: 392.08 Kcal
Nutrition Facts
Amount per Serving
Vitamins & Minerals
Idli is a culinary gem from South India, cherished for its soft, fluffy texture and wholesome ingredients. Made from a fermented batter of rice and urad dal, idlis are not only light and easy to digest but also packed with essential nutrients. They are an excellent source of carbohydrates and proteins, making them a perfect breakfast or snack option.
Served hot with coconut chutney and sambar, idlis offer a delightful combination of flavors that tantalize the taste buds. Their versatility allows for various accompaniments, from spicy chutneys to tangy pickles, making each meal unique.
Incorporating idli into your diet is a fantastic way to embrace healthy eating habits. It’s a great option for those seeking a nutritious and satisfying meal without the heaviness of fried foods.
To make it easier to include idli and other nutritious dishes in your weekly meals, Planmeal can help you create a tailored diet chart that suits your lifestyle and dietary needs. Embrace the goodness of idli and enjoy a balanced diet with the support of Planmeal!
Preparation Steps for Idli
1. Soak the idli rice and urad dal (and fenugreek seeds, if using) separately in water for about 6-8 hours or overnight.
2. Drain the soaked rice and dal. In a wet grinder or blender, grind them separately into a smooth paste, adding water as needed. Combine both pastes in a large bowl.
3. Cover the bowl with a cloth and let it ferment in a warm place for 8-12 hours, or until the batter has doubled in volume and has a slightly tangy aroma.
4. Fill a steamer or idli pot with water and bring it to a boil. Grease the idli molds with a little oil to prevent sticking.
5. Pour the fermented batter into the idli molds, filling them about three-quarters full to allow for rising.
6. Carefully place the filled molds in the steamer. Cover and steam for about 10-15 minutes, or until a toothpick inserted comes out clean.
7. Once cooked, remove the idlis from the molds and let them cool slightly. Serve hot with coconut chutney and sambar for a delightful meal!
