Idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
These are the healthiest protein packed breakfast from South Indian cuisine.
Idlys are mild in taste, a condiment is considered essential. Idly are often served with sambar but this varies greatly by region and personal taste. Idly are also frequently served with chutneys (coconut based), kaara chutney (onion based) or Spicy Fish Curries. The dry spice mixture podi is convenient while travelling.
Idly may also be stuffed with a filling of potato, beans, carrot and masala. Leftover idlys can be cut-up or crushed and sautéed for a dish called idly upma. You can even prepare dahi idly by combining curd and idly together and then tempering the dish.
Idly rice, Urad dal, Raw rice, Fenugreek.
Add 1 cup of cool in cool idly instant ready mix powder with 1 cup of water & 1/2 cup of fermented curd(if you need sour taste).Then mix all together. Keep the batter aside for 15 minutes.
- Then batter poured into the idly mold. Steam them for 10 minutes.
- Remove the plates from the steamer and allow them to cool for 2 to 3 minutes.
- Serve hot idly with your favorite chutney or sambar.