Idli is a type of savory rice cake, originating from the Indian subcontinent. It is a popular dish for breakfast in South India. It is a soft and fluffy steamed cake made of fermented rice and lentil batter. It is served with sides like sambar and different kinds of chutneys. Idlis are very nutritious as they are steamed and contains no fats or cholesterol. It provides good amount of protein and fibre.
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Rinse urad dal and rice separately under cold water until water runs clear. Then, soak them in plenty of water for 4-5 hours.
Blend urad dal in a mixer until fluffy, adding water as required. Transfer to a large bowl.
Now grind the soaked rice to a slightly coarse paste adding water as required.
Mix both the pastes together in a large bowl, add salt and leave it to ferment overnight.
When the batter is fermented, it should have almost doubled in volume. Stir it gently to have an even mixture.
Pour the batter into greased idli moulds and steam in an idli steamer for 10-15 minutes.
To check if the idlies are done, insert a toothpick in the middle of an idli. If it comes out clean, then it’s done.
Remove idlis from moulds using a spoon dipped in cold water and serve hot with sambar and chutney.