World Cuisine Indian Cuisine


1/2 tsp fenugreek powder
1 cup urad dal
3 cups idli rice
1/2 cup basmati rice
1/2 tsp salt
A traditional mainstay of South Indian households at breakfast time, idlis are not only a fermented food, but a complete protein; the fermentation process helps break down the starches in the rice, which makes them more easily metabolized. Mild in taste, idlis are typically served with condiments such as chutneys, and are a wonderful accompaniment to sambar.
Combine fenugreek, urad dal, and idli rice in a medium-large bowl. Pour in water until it just covers the ingredients. Soak for at least 3 hours.
After 3 hours, pour mixture into a food processor along with cooked basmati rice, and process until smooth. Pour mixture into a clean bowl.
Add salt, then mix with clean hands. This will help with the fermentation process.
Cover loosely and let batter stand for about 2 days, in a warm place, in order to ferment.
When ready, mix batter well; it should be the consistency of pancake batter.
Bring medium pot of water to a boil. Pour batter into idli molds and insert into boiling pot of water. Allow to cook for 20–25 minutes, checking at 20 minutes. When an inserted toothpick comes out clean, the idlis are done.
source: From "Soft Idli" on Sreenath Recipes

no common allergens