Idli - Ittali

தமிழ்த் தேசியம்

"To us all towns are one, all men our kin.
Life's good comes not from others' gift, nor ill
Man's pains and pains' relief are from within.
Thus have we seen in visions of the wise !."
- Tamil Poem in Purananuru, circa 500 B.C

CONTENTS
OF THIS SECTION
Last updated 17/02/08

Related Off Site Links

Idli at Wikipedia

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Idly & Mint Chutney

Idly & Vada Kari

Rava Idly

TAMIL CUISINE - BREAKFAST DISHES

Idli - Ittali

Idli - Ittali

Courtesy: Recipes of the Jaffna Tamils - Edited by Nesa Eliezer, Compiled by Rani Thangarajah

Ingredients
2 cups parboiled rice
1/2 cup split black gram (urad dal)
1/2 tsp salt

Method

1. Soak rice and black gram separately for 4-6 hours.
2. Drain. Grind (fine) rice and black gram separately.
3. Mix the two and add salt. Allow to ferment for 12 hours.
4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes.
5. Remove from moulds onto a dish. Serve hot.
6. Re-grease the mould and steam the next batch of idlis.