Idli/Steamed Rice and split black gram cake

5 from 2 votes

Delicious and fat free breakfast made with rice and urad dal.

Total Time9 30

Course: Breakfast

Cuisine: Indian

Keyword: breakfast recipes, Idli, ldly, steamed rice cake

Servings: servings

Calories: 238kcal

2 cups raw rice/ pachari/chawal( You can use basmati rice if you can't find long grain rice)
½ cup par boiled rice/ukda chawal
¾ cup skinless split urad dal skinless black gram
2 teaspoon salt or to taste
Indian gingerly oil/ Nallaennai You can use Vegetable/ canola/ sunflower cooking oil if you can’t get hold of gingerly oil
Water for grinding

Soak both rice together and dal separately in bowl to cover them about 2" deep. Soak 8 hours or overnight.
The next morning, drain all the water from the rice and urad dal. Wash two three times and drain and put some in a food processor/ grinder and grind - adding very little water if necessary - to a smooth yet slightly grainy paste. You need to grind both rice and dal separately.
When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter.
Keep the batter aside in a warm, dark spot, covered, for 6-8 hours.
After this fermentation, stir the batter well and add salt.
when your are ready to make idli grease idli mold with little gingerly oil.
Add little less ¼ cup batter in each mold
Cover and steam it for about 12 minutes or until tooth pick comes out clean.
Carefully remove each using small spoon.
continue to make idli until required numbers.
Serve with
chutney and
idli milagai podi or
sambhar