High-Protein Idli

Instructions

1. Rinse the idli rice and urad dal separately under running water until the water runs clear.
2. Soak the idli rice in water for at least 4-6 hours and the urad dal in water for at least 4 hours.
3. Drain the soaked urad dal and blend it with a little water until smooth and fluffy. Transfer to a large bowl.
4. Drain the soaked idli rice and blend it coarsely with a little water. Combine it with the blended urad dal in the bowl.
5. Add salt and mix well. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or until it has risen and is bubbly.
6. Once fermented, gently stir the batter. Grease the idli plates with oil.
7. Pour the batter into the idli molds and steam them in an idli steamer for about 10-12 minutes or until a toothpick inserted comes out clean.
8. Remove the idlis from the molds and serve hot with chutney or sambar.

Tips

• Ensure the batter is not too thick; it should be pourable.
• Fermentation time may vary depending on the climate.