Idli ( How To Make Idli )


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South indian cuisine is almost synonymous with idli! idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!

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Soaking time:  3 hours
Preparation Time: 
Fermenting time:  8 hours
Cooking Time: 
Makes 30 idlis
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Ingredients

Method
  1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
  2. Soak the rice in enough water for 3 hours and drain.
  3. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
  4. Blend the rice in a mixer till smooth. Remove and keep aside.
  5. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
  6. Once the batter is fermented add salt to the batter and mix well.
  7. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  8. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
1 review received for Idli ( How To Make Idli )
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 Reviewed By
Love good recipesAugust 11, 2014

My idlis came out soft and fluffy. Lovely breakfast snack to have with some nice coconut chutney. Healthy and kids love it too.

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Reviewed August 11, 2014by Love good recipes

My idlis came out soft and fluffy. Lovely breakfast snack to have with some nice coconut chutney. Healthy and kids love it too.

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