India Food Network India

Regional Indian,Recipes,Regional,Regional Lunch,Summer Specials,Regional Dinner,Vegetarian Mains


Mar 12, 2013

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Medium

Check out Shweta Jain's take on this all time South Indian favorite. Idlis go great with sambar and chutney, but for the adventurous there are a whole range of condiments to pair them with, including idli podi and the fiery molaga podi.

INGREDIENTS

    2 ½ tbsp of rice soaked for 5-6 hours
    1 tbsp of urad dal soaked for 5-6 hours
    Water for grinding
    Salt

DIRECTIONS

Grind the rice coarsely
Add little water while grinding
Grind the urad dal
Add 1 tsp water while grinding
Mix ground rice and dal and keep the mixture aside in an air tight steel container for 10-12 hours and let it ferment
Add ¼ tsp of salt to the batter
Mix well
Heat water in a steamer
Grease the idli mould with little oil
Pour the batter into the moulds
Steam the idliies for 10 mins
After 7-8 mins check the idlies by poking a knife into them
Serve hot idli with sambhar

About India Food NetworkFollow On

mm

Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.

Related Recipes