Hare Krishna Plain Idli is a traditional South Indian dish made from fermented rice and urad dal batter, steamed into soft and fluffy rice cakes. This dish is perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Plain Idli is a traditional South Indian dish made from fermented rice and urad dal batter, steamed into soft and fluffy rice cakes. Prepared with love and devotion, these plain idlis are a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Plain Idli can be enjoyed in various delightful ways:
- With Sambar and Coconut Chutney: Serve with sambar and coconut chutney for a traditional taste.
- As a Breakfast Dish: Perfect for a wholesome and nutritious start to the day.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 20 idlis. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The idlis can be enjoyed for up to two days.
PrintPlain Idli Recipe
Hare Krishna Plain Idli is a delightful and flavorful dish, inspired by the principles of bhakti yoga. These idlis combine simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 idlis 1x
- Category: Breakfast
- Method: Steam
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 cups idli rice
- 1 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
Instructions
Prepare Batter:
- Soak Ingredients:
- Rinse and soak the idli rice and urad dal separately for at least 4-6 hours. Add fenugreek seeds to the urad dal while soaking.
- Grind Batter:
- Drain the soaked urad dal and fenugreek seeds. Grind them to a smooth batter using minimal water. Transfer to a large bowl.
- Drain the soaked rice and grind it to a slightly coarse batter. Combine with the urad dal batter.
- Ferment Batter:
- Mix both batters well, adding salt to taste. Cover and let it ferment in a warm place for 8-12 hours or overnight, until the batter doubles in volume.
Steam Idlis:
- Prepare Steamer:
- Grease idli molds and pour the fermented batter into each mold.
- Steam:
- Place the idli stand in a steamer or pressure cooker without the weight. Steam for 10-12 minutes or until a toothpick inserted comes out clean.
- Cool and Unmold:
- Allow the idlis to cool slightly before removing them from the molds.
Serve:
- Serve Hot:
- Serve hot with sambar and coconut chutney.
Notes
- Variation: Add a pinch of baking soda to the batter if it hasn’t fermented well.
- Storage: Store any leftover idlis in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 idli
- Calories: 50 kcal
- Sugar: 0g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg