Idli ( Mumbai Roadside Recipes)

by Tarla Dalal

Added to 32 cookbooks
This recipe has been viewed 17933 times

An ideal breakfast option for the busy-bee! served piping hot, usually in portions of three idlis per plate, who can say no to these healthy, steamed idlis that are accompanied by delectable sambhar and two chutneys too?

Add your private note

Preparation Time: 25 mins
Cooking Time: 20 mins
Makes 4 plates
Show me for plates

Ingredients

For The Idli Batter
1/3 cup urad dal (split black lentils)
1/4 tsp fenugreek (methi) seeds
1 cup par-boiled rice (ukda chawal)
salt to taste

Other Ingredients
1/4 tsp oil for greasing

For Serving
green garlic chutney
coconut chutney
sambhar

Method
For the idli batter

Soak the urad dal and fenugreek seeds in enough water for 3 hours, drain and blend in a mixer till smooth and frothy. Keep aside.
Soak the rice in enough water for 3 hours, drain and blend in a mixer to a coarse paste. Keep aside.
Combine the urad dal paste, rice paste and salt in a bowl and mix well.
Keep aside to ferment overnight.

How to proceed

Mix the fermented batter once again and place spoonfuls of the idli batter into greased idli moulds and steam in a steamer for 8 to10 minutes.
Remove, cool for a few seconds and demould.
Place 3 idlis each on 4 plates and serve immediately with coconut chutney, green garlic chutney and sambhar.

Handy tip

Once the rice and urad dal batter are ground separately, ensure that you mix them well before fermenting. Urad dal tends to sink to the bottom and thus mixing is very important before and after fermenting.

RECIPE SOURCE : Mumbai's Roadside Snacks