Advertisement
Idli
Preparation info
- Makes
12
- Difficulty
Easy
Appears in
By Prakash K. Sivanathan and Niranjala M. Ellawala
Published 2017
A special steamer is essential for making these soft little pillows of rice and lentil. They’re eaten at breakfast in Sri Lanka and across southern India, often with a spicy lentil and vegetable Sambar (pictured here).
Ingredients
100 g 3½ oz ½ cup 400</
Method
Preparation
Wash the urid dal and rice separately and soak them in water in two separate containers for at least 5 hours.
When soaked, drain and keep the urid dal and rice separate. Put the urid dal in a blender and liquidise, adding about 50ml of water little by little, until you have a thick, smooth paste. Set aside.
Repeat the process with the rice, adding the remai
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe