Idlis
Servings: 4
Prep Time: 24 hours
Cook Time: 30 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
Idlis batter
- 3 cups Rice, white, long-grain, parboiled, enriched, dry
- 1 cup urad dahl
- 3/4 teaspoon fenugreek seeds
- Salt to taste
Instructions
Soak parboiled rice, fenugreek seeds and urad dahl in water overnight.
The following day put entire mixture including the water in blender and blend at high speed until it is nice and smooth.
Let the batter ferment for one day. I put mine in the oven overnight.
If you have an Idlis stand all the plates with Idlis batter and place these filled Idlis plates, back on the stand. Place this idly stand with filled plates in the vessel with boiling water. Cover it tightly and cook them on steam.
If you don ’t have an Idlis stand fill a muffin pan with the batter. Place in a pot filled with water. You don’t want the water level to reach the Idlis.
Steam for 15 to 20 minutes or until batter is cooked. Serve with Sambar, coconut chutney or Thai Sriracha sauce
The following day put entire mixture including the water in blender and blend at high speed until it is nice and smooth.
Let the batter ferment for one day. I put mine in the oven overnight.
If you have an Idlis stand all the plates with Idlis batter and place these filled Idlis plates, back on the stand. Place this idly stand with filled plates in the vessel with boiling water. Cover it tightly and cook them on steam.
If you don ’t have an Idlis stand fill a muffin pan with the batter. Place in a pot filled with water. You don’t want the water level to reach the Idlis.
Steam for 15 to 20 minutes or until batter is cooked. Serve with Sambar, coconut chutney or Thai Sriracha sauce
Comments
When I was 18 years old I spent time in India. I read a book called the Gospel of Ramakrishna. It was a fascinating book. The book contained the day to day living of Ramakrishna who lived in the 1800’s. To make a long story short Ramakrishna would eat Idlis for breakfast. Fast forward 40 years and I still have never eaten an Idlis. I work with many people from Southern India and they gave me this recipe. Where I live most of the Indian restaurants are southern Indian. 40 years ago the majority of Indian restaurants in America were from Northern India. In the past 20 years with the huge IT boom the majority of people coming from India were from Southern India.
This is a breakfast favorite for the people of Southern India. Many of my co-workers eat this for breakfast.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Idlis Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories691 | Calories from Fat 38 |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 2% |
| Monounsaturated Fat 0g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 84mg | 3% |
| Potassium 705mg | 20% |
| Total Carbohydrate 142g | 47% |
| Dietary Fiber 17g | 69% |
| Sugars 1g | |
| Protein 23g | 46% |
| Vitamin A | 0% |
| Vitamin C | 4% |
| Calcium | 13% |
| Iron | 8% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 451 kcal | 23% DV |
| Protein | 24.4g | 49% DV |
| Total Fat | 19.0g | 24% DV |
| Carbohydrates | 73.2g | 27% DV |
| Fiber | 33.4g | 119% DV |
| Sugar | 1.8g | 4% DV |
| Sodium | 153mg | 7% DV |
* Percent Daily Values are based on a 2000 calorie diet
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