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Main Course

Iddli - Iddly Kerala Style

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 8 servings

1 cup Lentils/black gram dhal (Uzhunnuparippu)
3 cup Rice Ponni Rice
1 tsp Fenugreek seeds (Uluva)
Water, to taste
Salt, to taste

Preparation

Step 1
Soak black gram dhal and fenugreek seeds together and ponni rice separately for 4 hours.
Step 2
Wash and grind the gram dhal, fenugreek and rice separately.
Step 3
Mix the iddly batter together by adding salt to it.
Step 4
Keep the iddly batter outside overnight until it ferments.
Step 5
Pour the iddly batter into greased moulds and Let it cook for 10 minutes.
Step 6
Iddli - Iddly kerala style is ready.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Iddli - Iddly Kerala Style

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 8 servings

1 cup Lentils/black gram dhal (Uzhunnuparippu)
3 cup Rice Ponni Rice
1 tsp Fenugreek seeds (Uluva)
Water, to taste
Salt, to taste

Preparation

Step 1
Soak black gram dhal and fenugreek seeds together and ponni rice separately for 4 hours.
Step 2
Wash and grind the gram dhal, fenugreek and rice separately.
Step 3
Mix the iddly batter together by adding salt to it.
Step 4
Keep the iddly batter outside overnight until it ferments.
Step 5
Pour the iddly batter into greased moulds and Let it cook for 10 minutes.
Step 6
Iddli - Iddly kerala style is ready.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.