Foamy white steamed rice and bean dumplings (Idlee) from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red gun powder (Molaha podi); Hot and spicy tamarind sauce with peanuts (Pulikachal); Spicy fenugreek-scented shallot sauce (Mendiam koyamboo); Hot and spicy coriander spread (Kottamali chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agavegal on July 09, 2020

    This recipe is so simple and the idli taste so good. Remember there is a 8 hr soak time for the dal and the batter needs to ferment for 12 hours after that. I didn’t have an idli steamer so I used ramekins and steamed in a pot.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.