These soft, fluffy rice cakes are a staple in South Indian cuisine. They're perfect for breakfast or snacks and are usually served with chutney and sambar.
Ready in 50 minutes · serves 4 · 150 calories per serving · indian cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
2 cupsidli rice
1 cupurad dal
1/2 teaspoonfenugreek seeds
as neededwater
to tastesalt
Instructions
01
Soak idli rice, urad dal, and fenugreek seeds overnight.
02
Grind the soaked ingredients into a smooth batter, add salt, and let ferment for at least 8 hours.
Illustrative photo
