How to Make Idly
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
SKILL LEVEL: EASY
INGREDIENTSSKILL LEVEL: EASY
Time Needed: 2 days for fermentation
6 ramekins or small bowls.
Soak rice and mung daal overnight in separate containers with 1 cups water each. Next morning strain mung daal and add to rice and water. Blend until smooth. Wait 2 days or until bubbles form and mix has a fermented smell. In warm climates, fermentation will take as little as 8 hours. Mix in the salt and stir gently.
Grease the ramekins. In India, they have special plates for steaming idlys but otherwise pour batter into the ramekins. Let sit 20 minutes for the batter to rise slightly after pouring, for lighter, fluffied idlys.
Steam for ten minutes or until light and fluffy.
How Can Idly Make You Feel Great?
Idlys are sour, fermented and therefore Pitta provoking if left to ferment too long. Depending upon the daal used, Idlys can be astringent and drying for the colon. Served with sambar and mint chutney Idlys can be tridoshic.
WHAT IS IDLY?
Experiment with fermented batters. Rich, complex flavors, easier to digest and more nutritious. Fermented foods are rich in vitamin B12.
WHY SHOULD YOU EAT AYURVEDICALLY?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Foods that supplement your specific body type’s needs and digest
easily create your menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Is Idly Good for Me?
Find out by taking this free, easy quiz
You'll learn your body type, and whether Idly is a good fit for you. Time to complete: approximately 1 minute.
The Three Doshas / Body Types
People tend to get sick, over and over again, due to similar causes and habitual imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
HAS THE FOLLOWING
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Energy Vitality Strength:
Heart & Circulation:
A herb that contracts tissue or blood vessels. Generally styptics are astringent. They are often used to stop bleeding.
LEARN MORE ABOUT STYPTIC
Kidney & Urinary:
Herbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.
LEARN MORE ABOUT DIURETIC
High Fiber Laxative
A class of laxative that adds bulk and water to stools. The size of a stool stimulates peristalsis and the stool passes more easily through the colon. It is important to drink plenty of water when using high fiber laxatives, as they can be dehydrating.
LEARN MORE ABOUT HIGH-FIBER-LAXATIVE
Eat Well for Life With Ayurveda: Balance Your Dosha
Love our recipes? Discover how to balance your diet for only $35 with this popular short course.
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About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda.
His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful.
His online course Balance Your Ayurvedic Diet in a Week
provides tools for gracefully healing with Ayurveda to thousands.
John also directs Joyful Belly's School of Ayurveda
, which specializes in digestive tract pathology & Ayurvedic nutrition.
John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
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what does the steaming part look like? could I put the ramekins in a pan partly filled with water in the oven? and at what temp? I would really love to make this!
- amalia, Eugene, OR 10-30-12
I would put the ramekins in a 'bain-de-marie' a pot partly filled with water. Place the ramekins in the pot. Steam, covered, on the stove top.
When Mung daal is called for, does that just mean the whole green mung beans? Or does it mean split mung dal, or does it mean already cooked mung beans (like I associate dal to be?) I would like to make this idli batter, but am unclear on this ingredient. (Pretty new to Ayurvedic cooking.) Thanks for any help!
- Karen Miller, Berkeley 03-02-16
Karen - it means whole green mung beans uncooked.
- Kimberly Kubicke, Asbury park, NJ 03-04-16
Cooking the rice and mung bean together would basically be kitchari and that is considered a tridoshic dish - see our kitchari recipes.
- Kimberly Kubicke, Asbury park, NJ 03-04-16