Idli is a South Indian breakfast made with a batter of boiled rice (or idli rice) and white lentils soaked and ground together & steam cooked in a specially made vessel that captures steam.
Udad dal or white lentils – 1 cup
Boiled/idli rice (found in Indian grocery stores) – 3 n 1/2 cups
Flattened/ pressed rice (atukulu) – 1 TBSP
Fenugreek Seeds – 1 tsp
Salt to taste
Serves 24-30 idlis
- Soak boiled/idli rice, fenugreek seeds & flattened rice in one container & udad dad in another container for 8-10 hours.
- Grind the udad dal & boiled/idli rice mixture separately adding water enough to grind the mixtures. (It should not be runny nor too thick, should be in between).
- Mix both the mixtures together thoroughly in one dish (No water should be added now, the idli a will come out flat if water is added) and set aside at room temperature for 8-12 hours or in a warm place to allow the batter to ferment.
- After 12 hours, if you look closely the batter ferments & forms tiny air bubbles.
- Now the batter is ready for use.
- Take the required amount of batter needed in a separate bowl and mix salt to taste.
- Gently place the batter into the idli vessel and steam cook for 12-15 minutes.
- Serve with peanut chutney or coconut chutney.