Steamed Indian Lentil And Rice Cakes (Idlis) Recipe – a delicious recipe with rice, black lentils, water, Kosher salt, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.
2
Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with
3
. Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.
394
kcal
Calories
5
g
Fat
78
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups uncooked rice, 1/2 cup dry black lentils (husked removed), 2 cups water, Kosher salt, and more.
Yes, Steamed Indian Lentil And Rice Cakes (Idlis) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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