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Divya D

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Idli Sambhar

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Idli Sambhar/ South Indian Breakfast

Here is how I make them : Ingredients: 2 cups Idli rice 1/2 -2/3 cup urud dal 1/2 cup boiled rice 1tsp fenugreek seeds Soak everything separately for atlest 6 hrs Grind them separately adding minimal water. Pour the grinded batter, one over the other and mix nicely with hands adding required salt. Keep it covered overnight to ferment and you can you it from the next day. Steam idlis for 7 -10 minutes until done and demould when not hot. Some additional tips Wash n soak the rice n days and use the water used for soaking urud dal and fenugreek for grinding the batter. The batter stays good in fridge for a week, just take it from one side and the rest batter should be unaffected ( Don't mix the entire batter everyday). Pour the batter for idli directly to the steaming plates

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Bangalore | Mumbai - Photographer and Videographer (@iniciopixelstudios) • Instagram photos and videos

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Thatte idli | Thatte idli Recipe | Thatte idli Chutney | Thatte idli Photography 😍😋

30min · 2 servings When it comes to South Indian cuisine, idli is a staple that has won the hearts of millions of food enthusiasts worldwide. While traditional idlis are round and fluffy, there’s a unique variant that stands out for its large and thin shape – Thatte Idli. Ingredients: ⦁ 2 cups idli rice ⦁ 1 cup urad dal (split black lentils) ⦁ 1/2 teaspoon fenugreek seeds (optional) ⦁ Salt to taste ⦁ Water for soaking and grinding ⦁ Oil or ghee for greasing