Tamil Nadu
Idli
Steamed clouds that took twelve hours to look this effortless.
45 minTime
9 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.
The overnight breakfast3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original306kcalsame
9 gproteinsame
4 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak the rice in one bowl, and the urad dal with fenugreek in another, for 4 to 6 hours.
- 2Grind the urad dal with ice cold water, a spoon at a time, until light and fluffy. Then grind the rice to a fine rava texture.
- 3Mix both batters and the salt with your hand, cover loosely and leave in a warm spot overnight.
- 4Grease the idli plates, stir the batter gently once and fill the moulds. Steam over boiling water.
- 5Rest the plates off the heat for 2 minutes, then scoop the idlis out with a wet spoon.
Serve it like this
Serve hot from the steamer with chutney and sambar in small bowls on the side.
