Rice Idli
Idli is a very popular south indian breakfast dish. Idlis are soft steamed rice cakes. It is a very nutritious breakfast dish as it contains starch and when it is served with sambhar (which has protein from pulses) and chutney (which has good fats from coconut). The added advantage is it keeps you full for a couple of hours.
Ingredients:
Rice Idli
Ingredients
- 1 Cup Urad dal
- 1 1/2 Cup Idli Rice
- 1/2 Cup Thick Poha (flattened rice)
- 1 Tbsp Fenugreek seeds
- Salt
Instructions
- Soak all the ingredients separately for 6-7 hours.
- Blend all the ingredients in a blender.
- Keep it for another 6-7 hours to ferment.
- Add salt to taste and mix gently.
- Pour the batter in idli maker and cook it on a medium flame for 15 minutes.
- Remove and let it cool for 10 minutes before removing idli.
Notes
Thick poha (flattened rice) helps in keeping idli soft.
Usually you will get about 25-28 idlis with this recipe. You can cook idlis in batches, keeping the remaining batter in the fridge for later use. This way you can enjoy hot and steamy idlis every time.
If you want to re-heat idlis you can use a pressure cooker without the gasket and whistle.
The leftover idlis can be cut into long stripes and can be deep fried and served with ketchup as a snack.