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Idli ( Mumbai Roadside Recipes)
Tarla Dalal
06 December, 2024
-2114.webp)
Table of Content
Tags
Preparation Time
25 Mins
Cooking Time
20 Mins
Total Time
45 Mins
Makes
4 plates
Ingredients
For The Idli Batter
1/3 cup urad dal (split black lentils)
1/4 tsp fenugreek (methi) seeds
1 cup parboiled rice (ukda chawal)
salt to taste
Other Ingredients
1/4 tsp oil for greasing
For Serving
Method
- Soak the urad dal and fenugreek seeds in enough water for 3 hours, drain and blend in a mixer till smooth and frothy. Keep aside.
- Soak the rice in enough water for 3 hours, drain and blend in a mixer to a coarse paste. Keep aside.
- Combine the urad dal paste, rice paste and salt in a bowl and mix well.
- Keep aside to ferment overnight.
- Once the rice and urad dal batter are ground separately, ensure that you mix them well before fermenting. Urad dal tends to sink to the bottom and thus mixing is very important before and after fermenting.
- Mix the fermented batter once again and place spoonfuls of the idli batter into greased idli moulds and steam in a steamer for 8 to10 minutes.
- Remove, cool for a few seconds and demould.
- Place 3 idlis each on 4 plates and serve immediately with coconut chutney, green garlic chutney and sambhar.
Idli ( Mumbai Roadside Recipes) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 218 cal |
| Protein | 7 g |
| Carbohydrates | 45.8 g |
| Fiber | 2.1 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 8.2 mg |
Click here to view Calories for Idli ( Mumbai Roadside Recipes)
The Nutrient info is complete
