Average Member Rating
(3 / 5)
1 People rated this recipe
Idli (also romanized “idly” or “iddly”) is a south Indian savory cake popular throughout India.
- Salt: to taste
- Green Chillies: 5 chopped
- Ginger: 15 gm (chopped)
- Curry Leaves: 8
- Cashew Nuts: 15 gm roasted
- Lentils: Mustard seeds: 1 tsp
- Urad (black daal): 2/3 cup (split and husked) and 1 tbs for Chutney
- Cooking Oil: to grease moulds and 15 ml for Chutney
- Parboiled rice: 360 gm
- Coconut: 2
Soak lentils for one hour then put in a blender with very little water to obtain a paste slightly thicker in consistency than pancake batter.
Coarsely grind rice, then wash and soak for 10 minutes.
Put the rice flour in a muslin cloth and squeeze out the moisture.
Mix the lentil paste with rice flour and salt and set aside for 6 hours to ferment.
Grease idli moulds, fill half-way up with batter and steam in a pressure cooker for 8-10 minutes.
A needle inserted in an idli should come out clean if the idli is cooked.
If no moulds are available then use small, heat proof bowls and steam in a double boiler or egg poacher.
Grind coconut, green chillies, ginger and cashew nuts/roasted gram to a paste.
Heat oil in a kadhai. Add mustard seeds, urad daal and saute over medium heat.
Add curry leaves. Add the ground paste to the tempering.
Heat through. De-mould idlis and place on individual plates.
Serve with coconut chutney and sambhar.