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Main Course

Kerala Style Idli

Kerala Idlis are a favorite throughout the whole of South India that blends well with a dish of hot spicy sambar and coconut chutney. Idli generally consumed as a breakfast dish, Kerala Style Idlis also termed ‘Savory Cakes’ are very nutritious too.

Ingredientsfor 4 servings

3 cup Raw rice) Idli rice (Pachari)
1 cup Black gram dal parippu (Uzhunnu)
1 tsp Fenugreek seeds (Uluva)
3/4 cup Cooked rice
Salt, to taste

Preparation

Step 1
Soak raw rice with fenugreek seeds and uzhunnu parippu separately, for 6 hours. Grind both separately. Add cooked rice to ground raw rice batter and grind once again to make a semi thick liquid.
Step 2
Add salt and mix all together and keep the batter overnight for fermentation.
Step 3
You can also heat the oven for about 5 minutes at 250 degrees and the turn the oven off and keep it in the oven overnight to ferment.
Step 4
Pour the batter on the idli moulds and steam them.

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

Kerala Style Idli

Ingredientsfor 4 servings

3 cup Raw rice) Idli rice (Pachari)
1 cup Black gram dal parippu (Uzhunnu)
1 tsp Fenugreek seeds (Uluva)
3/4 cup Cooked rice
Salt, to taste

Preparation

Step 1
Soak raw rice with fenugreek seeds and uzhunnu parippu separately, for 6 hours. Grind both separately. Add cooked rice to ground raw rice batter and grind once again to make a semi thick liquid.
Step 2
Add salt and mix all together and keep the batter overnight for fermentation.
Step 3
You can also heat the oven for about 5 minutes at 250 degrees and the turn the oven off and keep it in the oven overnight to ferment.
Step 4
Pour the batter on the idli moulds and steam them.

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.