South Indian Recipes

Idli – The Most Nutritious Breakfast

Nothing else on earth can make someone happier than these hot white idlies do! Idlies are the lightly steamed fluffy cakes made from the fermented batter of rice and dehusked black gram. The term Idli originated from a Kannada language work ‘Vaddaradhane’ in which it is called ‘Iddalige’. Though it originated from South India, it is well liked by the most across the world.

The traditional South Indian breakfast with Idli and sambar has been certified by the World Health Organization and UNESCO as the most nutritious breakfast because it contains no cholesterol or less cholesterol.

Picture of a Traditional South Indian Breakfast with Idlies, Sambar, Coconut Chutney and Tomato Chutney.

The best Idlies are often compared with the softness of jasmine flower. Usually, the batter is prepared on Sundays at my place and consumed in different forms throughout the week. It can be refrigerated in a container for at least four or five days. I mostly prefer using the batter in the following ways.

  • Day one: as idli
  • Day two: as dosa
  • Day three: as stuffed dosa
  • Day four and five: as uttapam or paniyaram

Making idli batter is a simple task. The proper ratio of rice, black gram and fatten rice gives you the best Idlies. Here is my easy recipe for making perfect idlies.

Idli

Idli – The Most Nutritious Breakfast Nothing else on earth can make someone happier than these hot white idlies do! Idlies are the lightly steamed fluffy cakes made from the fermented batter of rice and dehusked black gram. The term Idli originated from a Kannada language work ‘Vaddaradhane’ in which it is called ‘Iddalige’. Though it... Print This
Serves: 06 Prep Time: Cooking Time:
Nutrition facts: 180 calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Idli Rice - 600 gm
  • Dehusked Black Gram - 150 gm
  • Flatten Rice - 100 gm
  • Fenugreek Seeds - 02 tablespoons
  • Salt - 02 tablespoons
  • Oil - A Little

Instructions

  1. Wash and soak idli rice, black gram and fenugreek seeds separately in water for at least three hours.
  2. Drain the soaked black gram & fenugreek seeds and grind it together to a fluffy paste. Add little water while grinding.
  3. Wash the flatten rice. Grind the drained rice and flatten rice to a fine batter.
  4. In a large bowl add both the batters and salt. Mix it well.
  5. Cover and keep it in a warm place overnight for fermentation.
  6. The next morning grease the idli moulds with little oil and pour a ladle of the batter after swirling it gently.
  7. Steam the idlies for 10 mins and serve them hot with sambar and chutneys.

Notes

The remaining batter can be refrigerated in a container. Don't add water to the batter. If the consistency fails, you may not end up with the finest idli batter. Idlies taste good if they are consumed hot.

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