Delicious Indian Rice Cake (Idli) Recipe

Indian Rice Cake (Idli) Recipe

Idli, a beloved South Indian delicacy, features soft, fluffy rice cakes made from fermented rice and lentils. Commonly served with sambar (a spiced lentil and vegetable stew) and coconut chutney, Idli offers a delightful and nutritious start to the day. Here's a simple recipe to bring this flavorful dish to your kitchen!

Nutrition Facts for Indian Rice Cake (Idli)

For one Idli (approximately 40g), based on a recipe yielding about 12 Idlis:

Calories: 39

Protein: 2g

Total Fat: 0.5g

• Saturated Fat: 0g

• Trans Fat: 0g

Cholesterol: 0mg

Sodium: 1mg

Total Carbohydrates: 8g

• Dietary Fiber: 1g

• Sugars: 0g

vitamin A: 0% DV

vitamin C: 0% DV

Calcium: 1% DV

Iron: 2% DV

Notes:

• Per cent Daily Values (DV) are based on a 2,000-calorie diet.

• Nutritional values may vary based on specific ingredients and portion sizes.

• Serving Idlis with sambar and chutney will enhance the overall nutritional content.

Ingredients

For the Idli Batter:

• 1 cup rice (preferably idli rice or parboiled rice)

• 1/3 cup urad dal (split black gram)

• 1/2 teaspoon fenugreek seeds (optional)

• Salt (to taste)

• Water (as needed)

For Steaming:

• Idli steamer or a large pot with a steaming rack

• Oil (for greasing)

Instructions

1. Soak the Ingredients:

   • Rinse the rice and urad dal (with fenugreek seeds, if using) separately under water.

   • Soak the rice in water for about 6-8 hours or overnight.

   • Soak the urad dal for 4-6 hours.

2. Grind the Batter:

   • Drain the soaked urad dal and blend it with a little water until smooth and fluffy.

   • Drain the soaked rice and grind it into a coarse paste.

   • Combine both batters in a large bowl, mixing well. Adjust with water to reach a thick but pourable consistency.

3. Ferment the Batter:

   • Cover the bowl with a cloth or lid, and let it ferment in a warm place for 8-12 hours (overnight is ideal).

   • The batter should double in size and become slightly bubbly.

4. Prepare for Steaming:

   • After fermentation, gently stir the batter and add salt to taste.

   • Grease the idli molds with oil.

5. Steam the Idlis:

   • Fill each mold about 3/4 full with the batter.

   • Place the molds in an idli steamer or a large pot with boiling water.

   • Cover and steam for 10-15 minutes, or until a toothpick inserted comes out clean.

6. Serve:

   • Carefully remove the idlis from the molds.

   • Serve them hot with sambar and coconut chutney.

Tips for Perfect Idlis:

• Ensure a warm environment for optimal fermentation.

• If idli rice isn’t available, short-grain rice can be used as a substitute.

• For a healthier twist, add grated vegetables like carrots or spinach to the batter.

Conclusion

Idlis are a nutritious and delicious choice for breakfast or as a light snack. They are easy to digest, flavorful, and pair wonderfully with various chutneys and sambar. Try making this traditional Indian dish at home and enjoy a wholesome, comforting meal!