KITCHEN CLOCK
CHOPPING & PREP
15 min
SEASONING & REST
840 min
COOKING
15 min
TOTAL
30 min
Ghar ka swaad · No heat
NUTRITION PER SERVING
| Calories | 345 kcal |
| Protein | 13 g |
| Carbohydrates | 72 g |
| Fat | 1 g |
| Fibre | 4 g |
| Sodium | 380 mg |
Estimated from the ingredients and quantities in this recipe, for 6 servings. Not lab tested.
SAMAAN
01Soak rice in one bowl, and urad with methidana in another, for 6 hours.
02Grind urad and methidana with cold water into a light, fluffy batter.
03Grind the rice into a slightly coarse batter.
04Mix both batters with salt by hand. Cover and ferment in a warm place for 8 to 10 hours, until doubled.
05Stir gently. Pour into greased idli moulds.
06Steam for 10 to 12 minutes, until a toothpick comes out clean.
07Rest 2 minutes, then unmould with a wet spoon. Serve with sambhar and chutney.
SAWAAL JAWAAB
Why are my idlis flat?
The batter did not ferment enough, or it was stirred too hard after fermenting.
Can I use regular rice?
Yes, but idli or parboiled rice gives the softest result.
