South Indian · Vegetarian
Idli.
Soft steamed rice-lentil cakes made with fermented batter.
BEFORE YOU BEGIN
A little context.
Idli batter is thicker than dosa batter. Time excludes making or fermenting batter.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
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Idli
~30 minutes estimated. Idli batter is thicker than dosa batter. Time excludes making or fermenting batter.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Prepare a steamer with water below the rack. Lightly grease idli molds.
- 02
Gently stir the batter and check salt. Fill molds without overfilling.
- 03
Steam over steadily boiling water until the idlis are set and a skewer comes out clean.
- 04
Rest a few minutes before unmolding with a wet spoon.
Carrot-speckled idli
Add: 1.41 oz by weight carrot, finely grated
Pat the grated carrot dry and gently fold into the ready batter just before filling the molds. Do not beat out the batter’s air.
A suggested variation. Try a small portion first; the planner uses the main recipe only.Idli batter is thicker than dosa batter. Time excludes making or fermenting batter.
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