Idli

Small steamed cakes made from fermented rice and black lentils, cooked in round moulds. Soft and slightly tangy, they are a typical breakfast in southern India.

8 h 20
4 servings
Advanced
Budget-friendly
🇮🇳 India

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

On the side

1 Coconut chutney

Nutrition facts

227 kcal per serving

Protein: 7.8 g
Carbohydrates: 45.9 g
of which sugars: 0.3 g
Fat: 0.6 g
of which saturated fat: 0.1 g
Fiber: 3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the rice and lentils separately, then soak them together with the fenugreek in water for 6 hours.
Drain and blend the rice with a little water until you have a semi-smooth batter. Do the same with the lentils, adding cold water for a very creamy texture.
Mix the two batters in a large container, add the salt and cover. Let ferment for 8 to 12 hours somewhere warm until the batter doubles in volume and smells slightly sour.
Grease the idli moulds. Stir the batter gently and pour it into the cavities three-quarters full.
Place the moulds in a steamer and cook covered for 10 to 12 minutes, until a knife inserted in the centre comes out clean.
Let rest 2 minutes, then unmould with a spoon. Serve warm with the chutney.