Rice idli (Idli) from Dakshin: Vegetarian Cuisine from South India (page 94) by Chandra Padmanabhan

  • parboiled rice
  • urad dal
  • Serves : 25 idli

  • EYB Comments

    Requires 4-5 hours soaking time for the dal and rice, and 8 hours to ferment the batter. See recipe for variations.

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

Accompaniments: Small onion sambar (Vengaya sambar); Coconut chutney 1 (Thengai chutney 1); Coconut chutney 2 (Thengai chutney 2)

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

  • Eat Your Books

    Requires 4-5 hours soaking time for the dal and rice, and 8 hours to ferment the batter. See recipe for variations.

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.