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Rice idli Recipe

Rice Idli Recipe is a perfect healthy South Indian recipe made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough.

Prep time:
30minutes

cook time:
15minutes

serves:
7-8

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Idli rice 4cup

Idli rice

Description

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Urad Dal whole 1cup skinless

Urad Dal whole

Description

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Fenugreek seeds 1 tbsp

Fenugreek seeds

Description

The fenugreek seeds are yellowish-brown in color with strong aroma. These seeds are hard and have ...

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Salt 3 tbsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : Breakfast

Recipe Notes

Use good quality of urad dal for idli. Quality of the urad dal matters the most. If possible use idli rice rather then using parboiled rice, sona masoori, etc.Avoid adding more water while grinding urad dal, it will lead to the watery batter instead of fluffy. And if you are still not getting the perfect idli, you can try adding a handful of cooked rice or soaked aval / poha while grinding.Refrigerate the remaining batter. You can use it for up to a week. You can prepare idli for the first 2 days and then use the same batter to prepare dosa afterward.

Ingredients For Rice idli Recipe

Idli rice powder 4cup

Rice

Description

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Skinned urad dal 1cup skinless

Black Gram

Description

Black gram is one of the important pulse crop grown throughout India. It is grown in rainy and su ...

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Whole fenugreek seeds 1 tbsp

Fenugreek seeds

Description

The fenugreek seeds are yellowish-brown in color with strong aroma. These seeds are hard and have ...

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Salt according taste 3 tbsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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MySmartKitchen 0

Methods

How to make Rice idli Recipe

1. Wash idli rice urad dal and fenugreek seeds in clean water separately.
2. Now soak urad dal along with methi seeds together and also soak rice in another bowl for a minimum 5 hours.
3. Drain the urad dal and fenugreek seeds from water and add it to the wet grinder. Grind by adding water little by little at regular intervals until you get a fluffy batter.
4. Make sure there are no urad dal or fenugreek seeds sticking to the side wall of grinder drum. Use a plastic spatula to remove them from the sides and grind evenly.
5. Once done transfer the urad dal batter into a clean big container.
6. Which can hold double the quantity of total batter rice and urad dal).
7. Now drain the rice from water and grind it in the same wet grinder drum. Grind by adding little by little water at regular intervals as we did to grind urad dal. Add enough water to get a smooth batter.
8. Once done transfer the rice batter to the container containing urad dal batter.
9. Add the salt and use your hands to mix the batter thoroughly. Mix rice and urad dal batter nicely. Mixing of the batter is a must to get the best idli.
10. Now place the container in a warm place and let it rest overnight for the fermentation to take place. The next day batter would have raised and the quantity doubled. It will be spongy. Do not overbeat the fermented batter.
11. Take the idli cooker fill it with a cup of water.
12. Grease the idli plates with oil and fill them with the fermented batter. Place the idli trays in the idli cooker and cover it with the lid and cook. Insert a toothpick or the back side of a spoon to check if the idlis are cooked well. It takes 12 to 13 minutes for the Idli to get cooked.
13. The toothpick should come out clean. Turn off the flame. Remove the idli trays from the pot let it cool down for a couple of minutes.
14. Remove the idlis from the plate and enjoy hot with sambar and chutney.