A traditional breakfast in South Indian households, I didn’t know till now that Idli originated in Karnataka as in Wikipedia , though the process of steaming was known India by as early as 700 CE.
Idli is one among those popular recipes in India which gets cooked with steam, being very familiar, am sure everyone knows the recipe , dedicating this one to those who are new to the kitchen and cooking , those who are just married and striving to make their husband’s happy with their cooking and food like I was, during those initial years.
I really trusted someone who advised me when I got married that ” The way to a Man’s heart is through their stomach ” 🙂
Urad Dal – 3/4cup
Par boiled rice / Idli rice /White rice – 1 and 1/2 cup
Fenugreek seeds – 1 tsp (Optional)
Cooked Rice – 1/4 cup or a hand full
Water to grind.
Salt to taste and 1 spoon sugar
This is the measurement I take for the 3 of us , can keep the batter in the fridge for 2 to 3 days , can make up to 24 Idlies approximately.
Wash and soak dal , raw rice and fenugreek seeds for atleast 4 hour’s. (I used split dal, as its easy to grind than the whole Urad dal.
|Grinding everything together makes it easier !|