hello Everyone,

Rohit Gavade here ……

I’m back again with my new post-IDLI DELICIOUS FOOD FROM SOUTH INDIA

here in my post I had mentioned and inform IDLI DELICIOUS FOOD FROM SOUTH INDIA

I can bet on it you are going to love this post and will find it very enjoyable and useful for you.

Let’s begin!

These delicate, fluffy, moon-like Idlis–steamed, south Indian style lentil and rice cakes–are not just fun to eat, they’re fat-free, filled with protein, and really great for you.

An overhead closeup of fluffy, soft idlis during a silver tray with a bowl of coconut chutney and curry leaves within the background.

If you’re keen on fermented foods and understand the immense benefits they carry to your health, you ought to be making Idli, a five-ingredient dish that originated in south India and has dug roots in kitchens across the remainder of India and in Indian kitchens around the world.

Even if you are not Indian, you’ve likely a minimum of eaten an Idli at an Indian restaurant. This porous, fluffy white disc could easily be the healthiest food within the world and it’s made from two basic and really healthy building blocks — rice and lentils.

Eaten by itself, idli tastes bland. But served with a sambar and a green coconut chutney, it becomes one among the foremost delicious foods you’ll ever eat.

This is also food for everybody. Gluten-free? you cannot do better than idli with its perfect-protein combination. Trying to lose weight? Idlis are extremely low-calorie, fat-free and probiotic.

Sick? Idli will nurture your gastrointestinal system right back to health. Picky eater? No kid can resist a soft little moon to dunk into creamies, savoury, green coconuts chutney.

Fluffy, soft idlis during a silver tray with a bowl of coconut chutney and curry leave within the background.

There are many sorts of idlis, but the recipe I even have for you today is for a basic Idli — the sole way Idli was eaten before people started to added oats or cream of wheat or whatever to gild its perfection.


My idli recipe is additionally healthier because it’s made with rice.

i exploit the rice together with the parboiled rice that’s typically used for idli-making, and there is plenty of healthfulness added to an already nutritious recipe with no loss in flavour or texture.

I also add a couple of flattened rice or poha, which I told you about shortly ago during this Kande Pohe post, because it greatly improves the feel and fluffiness of the idli.

you furthermore may need the fenugreek seeds to assist the great bacteria to thrive and flourish.

An overhead closeup of fluffy, soft idlis during a silver tray with a bowl of coconut chutney and curry leaves within the background.

HERE ARE THE INGREDIENTS you would like to form IDLIS:

Parboiled rice
Brown rice (white rice is ok too)
Black gram lentils or udad dal
Flattened rice or poha
Fenugreek or methi seeds


You need to soak your black gram lentils (udad dal) and therefore the two grains of rice — rice and parboiled rice — separately and overnight. Soak the poha or flattened rice and therefore the fenugreek seeds with the udad dal.

Overnight is great, but you’ll also do that for about six hours within the daytime.

Once your lentils and rice have soaked, drain them then grind them, again separately. the feel you grind each to is vital for a way your idlis will end up , so don’t attempt to make quick work of it by grinding them together.

The lentils need to be ground into a really smooth paste, while the rice must be just slightly coarser.

Once you’ve both to the proper texture, you combine them during a large bowl and set the batter aside to ferment for about eight hours, preferably during a warm place or within the oven with the sunshine turned on.


If you employ an autoclave, you would like the type that features a vent at the highest on which you place the pressure regulator or “whistle”.

This is because you do not actually need to pressure cook your idlis– you would like to steam them, so you do not get to placed on the pressure regulator.

I’ve steamed my idlis during a stockpot large enough to carry the mould
and with a lid that lets steam escape and that they end up fine.

If you are doing use a stockpot, set it on a trivet (like those utilized in steamers) placed within the bottom of the pot — confirm it sits comfortably within the bottom of the pot.

When your batter is prepared, lightly coat the individual plates within the mould with cooking spray. this is often conditionally essential, but it’s something my parents did, and it makes the idli very easy to slip out after it’s steamed.

Now fill each little mould with the batter, stopping just in need of filling it all the high, because the idlis will brag a touch as they steam.

you also like

To make the method of easier, I start out by filling the plate at rock bottom, then place the second plate on top, fill that up, slide within the third, fill it up, and so on.

If you were to fill within the moulds first and that they put the entire thing back together, you’d have a multitude on your hands.

Place the trivet in your autoclave or stockpot and add about an in. of water.

Now place the idli mould on top of the trivet, placed on the lid of the autoclave (without the

pressure regulator on) or stockpot, and switch on the warmth to medium-high.


Leave a Reply

Your email address will not be published. Required fields are marked *