Idly is made from ground rice or rice flour mixed with ground urad dal, salt, methi (fenugreek seeds) and water. The mixture can ferment prior to being steamed in an idly steamer. The finished idly batter is put into greased molds of an idly tray or “tree” for steaming. The perforated molds allow the idly’s to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idly’s are done (about 10–25 minutes, depending on size). They are traditional to Southern India and are most often eaten with sambar.
- Weight: 30 oz
- The tub contains batter for 14 Idly
- Expire after 3 weeks