Soft and fluffy South Indian steamed idli made with a fermented batter of rice and urad dal. This easy recipe yields spongy idlis perfect for breakfast, best enjoyed hot with sambar and coconut chutney.
5 ingredients
Rinse rice and urad dal separately, then soak each in enough water for 4-6 hours.
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Drain and grind urad dal with a little water to a smooth, fluffy batter. Transfer to a bowl.
Grind rice with a little water to a slightly coarse paste. Mix with urad dal batter.
Add salt and mix well. Cover and let ferment in a warm place until batter is doubled and bubbly (8-12 hours).
Grease the idli molds with oil. Pour batter into molds, filling 3/4 full.
Steam idlis in a steamer or pressure cooker (without weight/whistle) for 10-12 minutes until a toothpick comes out clean.
Let idlis cool for 2 minutes, then gently unmold and serve hot.
One serving is 4 medium idlis (about 200g total) · 200 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 281 kcal | 12% |
| Protein | 8 g | 15% |
| Total Fat | 3 g | 5% |
| Carbohydrate | 56 g | 19% |
| Fiber (Total) | 3 g | 11% |
| Vitamins & Minerals | ||
| Sodium | 792 mg | 40% |
| Potassium | 74 mg | 2% |
| Calcium | 42 mg | 4% |
| Iron | 2 mg | 9% |
| Zinc | 0.85 mg | 7% |
| Folate (B9) | 12 µg | 4% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Water, tap; Salt — so the real totals may be higher.
% Daily Value based on adult male RDA. Your needs may vary.
