Idli Video of Tarla Dalal Video by Tarla Dalal
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Idli Recipe (Idli Batter) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
40 Mins
Total Time
45 Mins
Makes
50.00 idlis
Ingredients
For Idli
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups parboiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
salt to taste
For Serving With Idli
Method
For idli
- Combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
- Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well.
- Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
- After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds.
- Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
- Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idliand demould them. Keep aside.
- Repeat with the remaining batter to make more idlis.
- Serve the idlis hot with sambhar, coconut chutney and malgapodi.
See step by step images of Idli
