Soft Spongy Idli Indian Steamed Rice Cake - FoodiBase

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Idli

Nutrition Info Per Serving


Energy 346.89 Cal Protein 5.64 g
Lipid 1.35 g Carbohydrate 75.95 g
Fiber 2.27 g Sugar 0.11 g


Ingredients List of Soft Spongy Idli Indian Steamed Rice Cake

Grocery List
Quantity Units Ingredients Notes
1.00 cup LENTILS Black Gram
3.00 cup RICE FLOUR Coarse Rice, Rice Rava
2.00 cup WATER As needed
1.00 tbsp SALT As needed

Soft Spongy Idli Indian Steamed Rice Cake Tags: Egg Free Family Recipe Regional

superhomecook Date: September 5, 2017
Region: INDIAN
Cuisine: Andhra
Type: Cereals
Course: Breakfast

Prep Time

900 Mins

Cooking Time

30 Mins

Servings

40 units


Introduction of Soft Spongy Idli Indian Steamed Rice Cake


Idli is a traditional breakfast meal across South India and also Sri Lanka
These are soft, spongy, steamed lentil and rice cakes that are light on your palate and a perfect way to start your day.

A variety of chutneys or spicy pastes could be served as an accompaniment or garnish with these spongy steamed cakes.
The good old breakfast dish goes perfectly with Sambar, the rich, spicy lentils and vegetables based soup of South India.
Either with a Chuney or with some Sambar, this fluffy rice cake is best savoured with a liberal serving of warm melted clarified butter or ghee on it. Spread the melted ghee on top of Idli and the taste is enriched and you will cherish it.

Preparation Steps of Soft Spongy Idli Indian Steamed Rice Cake


  1. Take black gram  into a jar and soak them in the ample water for 4 hours.
  2. Now take the soaked black gam into a grinder and grind them till it becomes a fine dough.
  3. Take idli ravva into another jar with water and wash the ravva with water  and drin out the water from the ravva.
  4. Now mix the ravva and grinded black gram . Use your hand to mix as it helps to ferment faster and better.If needed can add a little water,if the batter is too thick.
  5. Set this aside in a warm place for atleast 6 to 12 hours.
  6. On a high flame, bing enough water to boil in an idly steamer or pressure cooker. Grease our idli plates. Greasing is optional.
  7. Mix the batter well, do not over do. Pour this in the moulds.
  8. When the water begins to bubble and steam up, place it in the steamer. Steam for exactly 10 mins on a medium high flame and off the heat.
  9. After 2 minutes, remove the plates and set them aside for 2 to 3 minutes, remove the idly and serve with some chutney.

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