Content

• Ingredients
• To step
• Tips

Idli is a traditional breakfast eaten in South India and neighboring countries such as Sri Lanka. Although the savory dish was baked in ancient times, it is now mainly steamed. Learn how to steam idli at home for a delicious and cheap Indian breakfast!

Ingredients

• 1.2 kg of soaked rice
• 300 g Urad dal
• 1/2 teaspoon of fenugreek seeds
• Salt to taste

To step

1. Soak the rice and urad dal in separate bowls for at least four hours. These are later ground together into a mash that ferments for six hours or more.
2. Grind the soaked ingredients separately. This is best done with a mortar and pestle, but a high-powered blender can also be used (although the batter will be slightly coarser in texture).
   • Grind the soaked rice.
   • Grind the soaked "urad dal".
3. Stir the ground rice and urad dal together.
4. Put it briefly in a warm place to ferment for eight hours. Use a crock pot or slow cooker on the "keep warm" setting or an oven on the lowest setting if you live in an area where the ambient temperature is below 24 degrees Celsius.
5. Add salt.
6. Grease the idli's steam plates.
7. Spoon the batter into the plates.
8. Place the idli steamer in a large, preheated pan with water at the bottom for steaming.
9. Steam the batter for 5-10 minutes or until fluffy.
10. Remove the idli's from the steamer and serve them warm with chutney or sambhar.

Tips

• Use your hands to mix the ground batter for better fermentation.
• If you don't have an idli plate, you can also use small cups or plates to steam idli.
• In South India, idli's children are the first to receive solid food.
• Idlis are a safe food for everyone, even during illness.