Description
Idli batter is a versatile South Indian staple made from parboiled rice and urad dal. It’s a fermented mixture that can be used to make idlis, dosas, and other dishes. The fermentation process increases the bioavailability of nutrients, making it a healthy option that’s easy to digest.
Ingredients
- Parboiled rice (ukda chawal)
- Urad dal (split black lentils)
- Fenugreek seeds (methi)
- Sour curd (optional for fermentation)
Instructions
- Soak the rice and urad dal separately for at least 4-6 hours.
- Grind the urad dal with fenugreek seeds to a fine paste, and the rice to a slightly coarse paste, adding water as needed.
- Mix both batters together in a large bowl, add salt, and allow to ferment overnight.
- The fermented batter can be used to make idlis by steaming in an idli steamer, or dosas by spreading on a hot griddle.
Notes
- The consistency of the batter can be adjusted for different recipes.
- The batter can be stored in the refrigerator for up to a week.
- Prep Time: 8-10 hours
- Cook Time: 10-15 minutes
- Category: Breakfast, Snack
- Method: Fermenting, Steaming (for idlis), Pan-frying (for dosas)
- Cuisine: South Indian
Nutrition
- Serving Size: Per cup of idli batter
- Calories: 285 kcal
- Fat: 0.6 g
- Carbohydrates: 61 g
- Fiber: 2.6 g
- Protein: 8.8 g
- Cholesterol: 0 mg