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Homemade South Indian Idli Recipe Video
|Rice/Null||2 Cup (32 tbs) (Null)|
|Urad dal/Null||1 Cup (16 tbs) (Null)|
|Poha/Null||1 Cup (16 tbs) (Null)|
|Salt/Null||To Taste (Null)|
|Oil/Null||2 Teaspoon (Null)|
|Sugar/Null||To Taste (Null)|
|Methi/Null||1 Teaspoon (Null)|
Calories 557 Calories from Fat 34
% Daily Value*
Total Fat 4 g6%
Saturated Fat 0.65 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 121.6 mg5.1%
Total Carbohydrates 108 g35.9%
Dietary Fiber 9.7 g38.7%
Sugars 1.3 g
Protein 19 g37.2%
Vitamin A 18.5% Vitamin C 6.5%
Calcium 27.6% Iron 13.7%
*Based on a 2000 Calorie diet
Wash urad dal and soak along with methi seeds for 8 hours.
Wash poha and soak in water for just 5 mts.
Now combine poha, rice, urad dal and methi seeds together and grind coarsely.
Store idly batter in any steel pot, cover and leave it to ferment overnight or till the batter rises to almost doubles in size.
Add salt, oil in to fermented idly batter, mix gently.
Grease idly trays with oil, pour a big tbsp of idly batter, place idly tray in idly container with enough water and steam for 15 to 20 mts.
Take out idly trays and leave it to rest for 5 mts.
Serve idlis hot with sambhar, coconut chutney!