Idli (how To Make Idli )


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South indian cuisine is almost synonymous with idli! idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!

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soaking:  3 hours
Preparation Time: 
fermenting:  8 hours
Cooking Time: 
Makes 30 idlis
Show me for idlis


1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) leaves seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutneyfor serving
sambhar for serving

  1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
  2. Soak the rice in enough water for 3 hours and drain.
  3. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
  4. Blend the rice in a mixer till smooth. Remove and keep aside.
  5. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
  6. Once the batter is fermented add salt to the batter and mix well.
  7. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  8. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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