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Soft Idli Recipe

Yields20 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Idli is one of the healthiest and most popular South Indian breakfast dishes. Idli is just wet battered rice steamed up to a cake-like snack. The common ingredients of Idli are such as rice, skinned black lentils (uzhunthu), and water. I can say, every South Indian citizen knows Idli. The only point to note is that it takes some additional time to batter the mix. Wet grinders are the commonly used machines for an Idli mix. The battered flour can be kept overnight for some natural sourness to add. Being from South India, Idli has become so popular nowadays in the whole of India for its fluffy and healthy properties. There is no fat, but full of protein, and is healthy food for young growing kids and adults. Soft Idli, the main breakfast recipe of South India can be found with explainer images in this section. Idli is one of the healthiest vegetarian breakfasts served with sambar and coconut chutney.

Tomato Spice Curry - Here is a delicious tomato spice curry recipe that is very popular with children and can be made in no time.

Idli Recipe

Ingredients
 2 cups Rice
 120 g Lentils
 2 tsp Methi Seeds
 3 cups WaterTo soak the rice (Other 24 Cups - to soak the lentils and to boil)
 1 cup Water - To grind rice[Add as needed]
 1 tsp Oilas needed (apply to Italian molds)
 1 tsp Salt [Add as needed]
1

Soaking rice and lentils
- Wash both regular rice and green rice well.

2

Wash the boha (aval) and add to the rice.

3

Cover the rice + aval and soak for 4 to 5 hours.
- In a separate bowl, clean the lentils and dill once or twice.

4

Soak the lentils separately in water for 4 to 5 hours.

Making Idli
5

Drain the soaked lentils with water.

6

Grind lentils and methi seeds in 2 cups of water. Then add the remaining 5 cups of water. Grind until you get a soft and fluffy dough. Remove the lentils from the pan and set them aside.

7

Grind the rice into a smooth dough.

8

Mix the two flours in a large bowl or bowl. Add salt and mix well.

9

Leave the dough to ferment for 8 to 9 hours or more if needed.

Idli Steaming Method
10

Apply oil on the idli molds.

11

Pour the dough into molds and steam the dough in a cooker or steamer.

12

Remove the vent weight (whistle) if using a pressure cooker.

13

Steam for 12 to 15 minutes or until the dough is done.

14

Soft-Idli-recipe

Serve the boiled Idli with coconut chutney and sambar.

15

The remaining dough can be stored in the refrigerator for a day or two.

Nutrition Facts

Serving Size 10

Servings 0

Amount Per Serving
Calories 33
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.8g4%
Cholesterol 0mg
Total Carbohydrate 7.2g3%

Dietary Fiber 0.3g2%
Protein 1g2%
Vitamin A 0.8%
Vitamin C 0%
Calcium 4%
Iron 0.2%
Vitamin E 2.0%
Vitamin B6 0.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.