Simple way to make Idli in USA| Mama Pandu

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cheaper while providing a similar texture.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut flakes

Dried coconut flakes are less expensive and can be rehydrated.

Soak 2 cups of urad dal for 4 to 5 hours.

Soak 3 cups of cream of rice for 1 hour before grinding.

Wash the soaked urad dal completely.

Grind the urad dal in an ultra grinder for 20 to 25 minutes per cycle, doing this for 3 cycles until the batter is fluffy and smooth.

Squeeze out the water from the soaked cream of rice and mix it into the urad dal batter.

Add 2 teaspoons of salt to the batter and mix thoroughly.

Cover the batter and let it ferment for 8 to 9 hours, ideally overnight in the oven with just the light on.

Prepare the idli stand by greasing the plates with ghee.

Pour the batter into the idli stand, filling each hole.

Boil 2 to 2.5 cups of water in a large container on the stove.

Once the water is boiling, place the idli stand into the container.

Cover and steam the idlis for 10 to 15 minutes.

After steaming, let the idlis cool for 5 minutes before removing them from the plates.

Check if the idlis are done by pressing them; if they are not done, steam for an additional 5 minutes.

Remove the idlis from the plates using a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens