Gur Idli Recipe – Video

Gur Idli is made with Gur (Jaggery) to make it a good to eat and health friendly in North Indian winters. It is sweet in taste and looks pale yellow.

Gur Idli is a tasty snack but with a bit of twist. I have added Gur (Jaggery) to make it a good to eat and health friendly in North Indian winters. I hope you would like this new combination and would try yourself too.

Gur Idli

  • 1/2 Cup Rice
  • 1/2 Cup Jaggery
  • 1/4 Cup Beaten Rice Chidwa - Wash and keep aside for 10 minutes
  • 1/4 Cup Curd
  • 1/4 Cup Milk Will use as per the consistency of the Idli Mixture
  • 4 Tsp Coconut Grated
  • 10 Number Raisins
  • 5 Number Cashew Nuts Chopped
  • 2 Pinch Cardamom Powder
  • 2 Pinch Salt

  •   Instructions

  • We will start the process by soaking the Rice in water for 3 hrs.
  • After 3 hrs, Drain excess water from Rice and grind them to a fine paste.
  • This is how they will come out as powder just after grinding.
  • Grind Jaggery, Beaten Rice Chidwa and grated Coconut.Grind them to a smooth paste.
  • Take a bowl, add Jaggery and coconut mixture along with powder Rice and Curd.
  • Add Salt and half of 1/4 cup Milk to make a smooth paste. Mix well.
  • Idli Mixture should have dropping consistency.
  • Idli mixture is ready. Cover the lid of the bowl and keep it aside for 10-12hrs for fermentation.
  • If you are making the Gur Idli in Winter season or at cold place, then you have to wrap the mixture bowl in warm cloth for faster fermentation.
  • In warm place or in summer season, cover it with a lid and keep aside for 10 hours anywhere in your home.
  • After about 10 hrs of fermentation, now add Cashew nuts, Raisins, Cardamom Powder and mix well.
  • Idli mixture should not be thick, if required add 2-3 tsp of more milk to get a right dropping consistency.
  • Take a big pan or a cooker base. It should be big enough to hold your idli stand easily.
  • Fill cooker with water approx. 2-1/2 cups. Remember that the water level should not touch the lower base of idli holes.
  • Heat Water on high flame. Grease the Idli stand with Oil. This is to avoid sticking of idli to the pan.
  • Add Idli Mixture to Idli stand holes. Do remember do not over fill the Idli stand holes.
  • In pressure cooker, heat Water for approx. 2 minutes. Keep the Idli Stand and cover the lid of the cooker.
  • Do not use weight whistle while steaming Idlis. Close the lid of the cooker tightly while steaming.
  • Steam the Idli for 20 minutes on high flame.
  • Keep a check on water level. Open the lid and check inside the cooker. If the water has evaporated, add more to maintain the steam level.
  • After 20 minutes, switch off the stove.
  • To Check whether Idli is properly cooked or not. Poak the knife inside the Idli.
  • If your knife comes out clean and it is not sticky, it signals Idli is ready to eat.
  • Take out the Idli stand from the cooker. Now take out the idlis with the help of a spatula or knife from the idli stand.
  • Idli’s are ready to serve along with Sauce of your choice or Sambhar.
  • I hope you will make this Gur Idli and enjoy with friends and family. Thanks!!!

  •  Storage and Serving Suggestions

    Gur Idli Recipe
    Gur Idli Recipe

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