Idlis are South Indian savory steamed rice cakes that are prepared by steaming a fermented rice lentil batter. Idlis are staple in our home because my 3.5 year old eats Idlis 3-4 times a week. Idlis are healthy meal option for kids and perfect to take with you while traveling. Idlis are gluten free, vegan, light, fluffy and very low calorie. You can serve them with chutneys or sambhar. Idlis are so quick and easy to make, you can get creative with them also, by adding choice of veggies or stuffing potatoes or paneer inside them. Idlis are very toddler/baby friendly and perfect way to sneak veggies in them. I love having my left over Idlis and stir frying them next morning for breakfast! I hope your family enjoys Idlis as much as we do!
If you are craving Idli/Dosa, but don’t live in a part of the world where you can get it easily, consider trying out this simple Idli/Dosa batter recipe. When it comes to the batter, it is all about proportions and consistency. I have fool proof batter recipe which you can easily make at home and save your self trip to the restaurant by having perfect Idlis/Dosas at home. I would love to see your pictures if you make it, please don’t forget to share your pictures..
Serving size- 2 Idlis
[Calories per serving 110, Fat 0.9g, Carbs 24g, Fiber 1.1g, Protein 3.5g]
Ingredients
Idli molds
Sambhar – Recipe coming soon!
Oil to coat molds
Salt to taste
Method
Heat 1-2 cups of water in a deep pan over medium heat. Oil the Idli molds and gently fill the rounds with the salted batter. Put the Idli molds inside the pan and let it steam for 6-7 minutes. Make sure not to over cook the Idlis, otherwise they will be hard and dry. After 7 minutes, when you remove the molds, do not remove the Idlis immediately out of the mold. Let it cook for 5 minutes and then spoon it out. Serve hot with your favorite chutney and sambhar.
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