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Idli is a traditional breakfast in Indian households. Yes Idli is No longer just a South Indian favorite, Idlis are loved and can be found just about anywhere in India. Idli is not only easy to make but also extremely healthy, protein rich and easy to digest.
Recipe type: Main
Cuisine: Indian
Serves: 4 - 5
  • 250 gm idli rice / boiled rice
  • ½ cup urad dal ( skinned and split black lentil )
  • 5 fenugreek seeds / methi dana
  • 2 tbsp beaten rice / paua
  • ¼ cup curd
  • Salt according taste
  • Pinch of cooking soda
  • Water as required
  • Oil for greasing
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash rice and dal properly.
  2. Soak rice, dal and methi dana in a separate vessel for 6 – 8 hrs or overnight.
  3. Strain them. Grind the rice in a grinder using very little amount of water. Do not make very smooth paste.
  4. Same way make a smooth paste of dal, paua and methi dana using very little amount of water.
  5. Combine both in a broad and deep pan.
  6. Add curd. Keep the vessel in a warm place for 6 – 8 hours for fermentation.
  7. At the time of cooking add salt soda and water of required.
  8. Heat water in a steamer. Meanwhile grease the idli molds.
  9. Pour the batter in a idli moulds.
  10. Steam them in a steamer. When water starts to get boil in steamer at that time put steamer.
  11. Keep on high flame till idli get cooked.
  12. Turn of the flame. Take it out side and allow them to cool down for few minutes.
  13. Take idli out from moulds. Repeat same method for more idli.
  14. Serve idli with hot [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]sambhar and coconut chutney.
Recipe by Zeel's Kitchen at