Gujarati Indian · India
Gujarati Idli
Soft, steamed rice and lentil cakes served with chutney and sambar.
30 minutes4 servings
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Ingredients
Method
- Soak rice and urad dal for 4 hours. Drain and grind into a smooth batter with water and salt.
- Let the batter ferment for 8-12 hours in a warm place until it doubles in volume.
- Grease idli molds with oil. Pour batter into molds, filling 2/3 full.
- Steam for 15 minutes over boiling water. Check with a toothpick to ensure it comes out clean. Serve warm with chutney and sambar.