Veg
Idli
இட்லி
30 mins 3 4.5Medium
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Soak rice, urad dal and fenugreek separately for 4 hours.
- 2
Grind urad dal to a fluffy batter first, then the rice to a slightly coarse batter, and mix with salt by hand.
- 3
Ferment overnight in a warm place until the batter doubles.
- 4
Cook semiya upma on a hot seasoned pan or in a steamer until done.
- 5
Serve hot with coconut chutney, sambar and a spoon of idli podi with gingelly oil.
சமையல் குறிப்பு
புளித்த மாவை கையால் கலக்கவும்; கை சூடு மாவுக்கு நல்லது.
Mix the fermented batter by hand — the warmth of your palm keeps it alive.
Nutrition (per serving)
- Calories: 462 kcal
- Protein: 12 g
- Carbs: 52 g
- Fat: 15 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
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