Recipe Spotlight

Idly / Idli is a traditional breakfast in South Indian households,  a savoury cake that is popular throughout India and neighbouring countries. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (Urad dal) and rice.

  Servings: 4 Persons


Raw Idly Rice (2 cups)
Whole Urad Dal (¼ cup) (Mulu Uluntham Paruppu)
Fenugreek seeds (¼tsp) (Vendhayam)
Salt (to taste & for fermentation)
il (to greece)


Batter Preparation:
Soak rice & dal in water both in different containers for an hour.
Drain dal & fenugreek from water. Grind using Electric Mixer / Grinder to a smooth paste. Sprinkle water now & then. When ready pour it in a big container.
Drain rice from water. Grind using Electric Mixer / Grinder to a coarse paste (like sooji/rava). Sprinkle water now & then. When ready pour it in a big container containing dal batter.
Mix salt, using clean hands. (Using hand will ferment the idly batter, making idly’s soft)
Store in a warm place, overnight. (Let the container be big enough, as the fermentation process will increase batter)

Idly Preparation:
Mix the batter well, if thick, slightly add water.
Heat water in Idly cooker.
Greece the idly plates with oil or use clean white clothes. Pour idly batter to the idly holes.
When the water starts to boil, place the idly plates in cooker, cover it with lid, for 10 minutes.
After 10 minutes, carefully take out the idly plates, one by one out from the idly cooker.
Using a scoop, remove idlys from the idly plate. (If using cloth, just tilt it in a plate)


Dole out hot idly with Sambar / Chutney / Kurma / Gun Powder.

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