Idli
Equipment
- Bowl
- Blender
- Food processor
- Idli moulds
- Steamer
- Pressure cooker
- Cocktail stick
- Toothpick
- Heatproof bowls
- Ramekins
- Double boiler
- Egg poacher
Ingredients
- 120 g Urad dal (1/2 cup), rinsed and drained
- 125 g Semolina (Semolina flour) (3/4 cup) fine
- 1 teaspoon Baking powder
- Salt
Instructions
- Soak the urad dal in a bowl of water overnight.
- The next day, drain the dal, transfer to a blender or food processor and process to make a smooth paste.
- Put the ground dal in a clean bowl, add the semolina, and set aside overnight.
- Meanwhile, soak the rice in another bowl of water for 15 minutes.
- Drain the rice, transfer it to a blender or food processor, and process it to make a smooth paste. Put the ground rice in a clean bowl and set it aside overnight.
- The next day, line idli moulds with a damp cloth.
- Mix the ground dal mixture and rice together. Add the baking powder and season with salt, then whisk for about 2 minutes.
- Put spoonfuls of the mixture in the prepared idli moulds and steam in a steamer or pressure cooker for 8 - 10 minutes, or until cooked.
- To check if the idlis are done, insert a cocktail stick (toothpick) into the middle and if it comes out clean, they are cooked.
- If you use a pressure cooker, don't apply the weight or whistle.
- If you don't have idli moulds then use small heatproofbowls, such as ramekins. Oil them lightly beforefilling them with the rice and dal mixture and steamingthem in either a double boiler or an egg poacher.
- Allow to cool for 1-2 minutes, then remove the idlis and serve with Sambhar and karpodi.
Video
Nutrition
Serving: 6gSodium: 72mgCalcium: 55mgVitamin C: 1mgVitamin A: 1IUFiber: 5gPotassium: 39mgCalories: 136kcalSaturated Fat: 1gFat: 1gProtein: 7gCarbohydrates: 25gIron: 2mg
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