Idli  is a traditional breakfast in South Indian households. It is made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.


1/2 cup Urad dal (without cover)

1 cup Idli rice

1 cup cooked rice or poha

1 tsp Fenugreek seeds (Methi seeds)

2 tablespoon Chana dal


1.Soak urad dal, chana dal, fenugreek seeds and rice overnight. Grind the soaked ingredients and cooked rice together in batches to make a smooth and fluffy batter.

2.Cover the batter and let it ferment for 9-10 hrs. Idli batter will become double in size after fermentation process is complete.

3. Grease idli mould and pour batter in the mould.

4.Boil the water in the idli cooker or a deep pan with cover. Steam idlis for 10-15 minutes or when idlis are done.


Serve hot Idli with Tomato or Coconut chutney !


Q. How to check if idlis are cooked?

A. Insert knife into Idli and if it comes out clean then idlis are cooked.

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