Description
A fluffy, healthy, completely oil-free white steamed bread pouring the same fermented rice and bean (Urad Dal) batter as Dosa into special molds and steaming.
Restaurants serving Idli
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice(Idli rice etc.)
- Urad Dal(Black lentils)
- Fenugreek seeds
- Salt
- Water
Instructions
- Soak rice (coarse Idli rice is best), Urad Dal, fenugreek seeds in water; puree in a mixer, mix salt, ferment at room temp overnight to puff batter.
- Lightly oil the surface of an Idli steamer (mold with multiple round depressions), pour fermented batter into depressions.
- Steam over medium heat for 10-
- mins until batter puffs white and fluffy and a skewer comes out clean to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet fenugreek aroma and strong sour fermentation smell
Substitutes at Japanese supermarkets
Steamed bread (no fermentation acidity but as a texture sub)
Pairing
Coconut Chutney、Sambar
Trivia
[Hardcore] Uses no oil, and rice/bean proteins are broken down by fermentation; the ultimate Ayurvedic food recommended even by doctors in India as 'the most digestible and healthy breakfast'.
Eating tips & etiquette
[Unique Eating] Tear fluffy Idli bite-sized by hand, submerge completely in Sambar (lentil soup), and let it absorb soup fully before eating!
Allergen
Soy