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–+ servings

idli

These steamed savoury rice cakes, idli, are served at breakfast, as a snack, or in place of rice for a lighter meal.
a bowl of sambar on a serving platter with idli
prepare: 5 minutes
cook: 15 minutes
total time: 20 minutes
difficulty: moderate
yield: 16 idli
calories: 103 kcal
diet: gluten free, vegan, vegetarian
cuisine: chettinadi, Indian

equipment

  • pressure cooker
  • idli steamer mould - see notes

ingredients

  • 4 cups idli batter - see recipe
  • 1 tsp salt - if batter is not salted

instructions

  • Gently fold the salt into the batter. Do not mix vigorously as you break down the bubbles.
  • Bring two cups of water to a rolling boil in the pressure cooker.
  • Pour the batter in the idli moulds and place moulds into the pressure cooker. Seal pressure cooker and cook on low heat for 12 minutes.
  • When cooked, release pressure quickly and remove idli from the moulds. They should not stick because of the steaming process. Serve immediately.

notes

  • If you do not have idli batter to hand, this recipe must be started the day before with the preparation of the batter.
  • If you do not have idli mould trays, small ramekins would be suitable, provided you grease them lightly.

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nutrition

Serving: 50 g | Calories: 103 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 225 mg | Potassium: 25 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0.2 mg | Calcium: 10 mg | Iron: 0.7 mg