Steamed Indian Lentil and Rice Cakes (Idlis) Recipe

Updated August 30, 2018

Recipe Details

Active 20 mins

Total 12 hrs

Serves 8 servings

Ingredients

Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.
Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with mint chutney. Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.

Blender, bamboo steamer

Nutrition Facts
Servings: 8
Amount per serving
Calories	208
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 160mg	7%
Total Carbohydrate 42g	15%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 4g
Vitamin C 0mg	1%
Calcium 6mg	0%
Iron 1mg	5%
Potassium 84mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.