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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: simple
yield: 16 idli
calories: 103 kcal
diet: gluten free, vegan, vegetarian
cuisine: 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 into 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. Our recipe for idli batter is straightforward, but needs an overnight fermentation period.
If you do not have idli moulds, 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