🍚 Idli
Idli are small, round steamed cakes made from a fermented batter of rice and urad dal (black gram). They are soft, fluffy and spongy, with a mild, slightly tangy taste from fermentation. They are usually eaten for breakfast, three or four at a time, with chutney and sambar.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g idli rava (coarse ground rice)
- 100 g urad dal, soaked for 4 hours
- About 250 ml water
- 1 tsp salt
- A little oil for the moulds
Method
- Grind the soaked urad dal with a little water into a smooth, fluffy paste.
- Mix in the ground rice, salt and enough water for a thick pouring batter.
- Cover and leave in a warm place for 8–12 hours until risen and slightly sour.
- Lightly oil an idli mould, fill each cup three-quarters full and steam for 10–12 minutes.
- Rest for 2 minutes, then unmould and serve hot.
How to make it lighter
- Idli is steamed with almost no fat — keep it that way by not adding fat on top.
- Pair it with vegetable-rich sambar rather than coconut chutney to keep the plate lighter.
- Three idlis make a typical portion; add more vegetables instead of extra idlis.
History
Idli is one of the most common breakfasts in South India, especially in Tamil Nadu, Karnataka and Kerala; its exact origins are debated by food historians.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →