Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
84 kcal
Protein
3 g
Carbs
16 g
Fat
1 g
Fiber
2 g
Ingredients
Urad Dal
0.5 small cup (50g)
Cumin seeds
1 tsp (2.5g)
Olive Oil
1 tsp (5g)
Rice, parboiled, milled
0.5 cup (100g)
Asafoetida
1 pinch (0.5g)
Curry Leaves
5 gm (5g)
Plain Water
1.5 medium cup (375g)
Chopped Green Chilli
1 tsp (2g)
Ginger, fresh
1 tsp grated (2g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
Soak and Grind:
- Soak the parboiled rice and urad dal separately for 4-6 hours.
- Grind the urad dal to a smooth and fluffy paste. Grind the rice coarsely.
- Mix the two batters together, add salt, and allow the batter to ferment for 8-10 hours or overnight.
Prepare Tempering:
- Heat oil in a pan. Add cumin seeds, black pepper, asafoetida, grated ginger, curry leaves. Sauté for a few seconds until aromatic.
Cooking Steps
Add the prepared tempering mixture to the fermented idli batter. Mix well.
Grease idli plates with oil to prevent sticking.
Pour the batter into the idli moulds and steam in an idli steamer for 10-12 minutes on medium heat. Check with a toothpick; it should come out clean when the idlis are done.
Let the idlis cool for a minute or two before removing them from the moulds.