12-14 H (When soaked overnight)
About this Recipe
By: Preeti Gupta
Idli is an amazing dish from south India. It is a healthy vegetarian, gluten-free, vegan option. It is low saturated fats, high in protein, and sure is delicious. It is steamed and can be served any time as a meal, breakfast, and snacks. Usually, we can eat with Chutney ( Peanut/ coconut/ tomatoes), Samber you can eat the way and with what you prefer some time kids like with sugar also.
It can be made for breakfast as also as a meal and with various different ways used as a snack option.
- 3 cup Idli rice
- 3 cup Sona Masori Rice
- 1 1/4 cup Urad Dal or Black lentil Dal
- 1/4 cup Channa Dal
- 2 tablespoon methi seeds
For making :
The batter can be prepared in advance and used when needed for a couple of days. You can make different things.
Step by Step Instructions
Take 3 cups of Idli rice and 1 1/2 cup of plain rice (I use Sona Mosori) rice, Methi seeds 1 tablespoon and wash it nicely and soak it in 7 cups of water. Take 1 1/4 cup of Urad dal, 1/4 cup of Channa dal wash nicely, and soak it in 3 cups of water. You can soak overnight or soak for 6-8 H in the day time.
Keep it soaked overnight. If unable to grind in the morning due to some reason do change the water. Grind Rice and lentil separately. Then mix them and keep for 6-8 H for fermentation. in a warm place.
Once it is done fermenting. you can make the dosa or Keep it in the fridge and later use.
Take idli maker to stand and rinse with water. keep the pan with water for steaming the idly. On the side prepare the stand. Apply little oil or clarified butter (Ghee) per your taste. Add a ladle of batter in it. Once the water is boing we can put the idly container and cover it till 2-3 whistle it takes 15-20 minutes.
Do not immediately open the container wait for 4-5 minutes. The open in and let it cool for 5 minutes. Take a butter knife and take out the idli keep them in covered containers still ready to serve. It can be served with different Chutney and smabar.