Rice Idli
Rice Idlis are a healthy and delicious variation of traditional idlis. Made with rice, urad dal (split black lentils), and a few spices, they are a nutritious and low-calorie breakfast or snack option. This recipe is gluten-free and vegan, making it suitable for many dietary preferences. Brown Rice Idlis are a good source of protein, fiber, and complex carbohydrates, which help keep you feeling full for longer periods. They are also a great way to incorporate whole grains into your d
Nutrition Facts
Per serving
Energy
58 kcal
Protein
2 g
Carbs
11 g
Fat
1 g
Fiber
1 g
Ingredients
Rice, raw, milled
0.5 cup (100g)
Fenugreek seeds
0.5 tsp (1.5g)
Common Salt
0.5 tsp (3g)
Plain Water
2 medium glass (500g)
Urad Dal (Raw)
0.5 small cup (50g)
Rice bran oil
1 tsp (5g)
Instructions
Preparation
-Rinse the rice, urad dal, and fenugreek seeds separately in water. Soak them in enough water for at least 6 hours or overnight.
Cooking Steps
1. Drain the water from the soaked rice, dal, and fenugreek seeds and grind them into a smooth batter using a wet grinder or a mixer-grinder. Add water as needed to get a thick and smooth batter. The consistency should be similar to that of regular idli batter.
Transfer the batter to a large bowl and add salt. Mix well.
Cover the bowl and let the batter ferment for 8-10 hours or overnight, depending on the weather. The fermented batter will rise and become slightly fluffy.
Grease the idli plates with oil or cooking spray and pour the batter into each mold, filling them up to 3/4th of their capacity.
Steam the idli in a steamer or pressure cooker without the whistle for 10-12 minutes or until a toothpick inserted in the center of an idli comes out clean.
Remove the idli plates from the steamer or pressure cooker and let them cool.