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Idly is one of the best tasting idli or steamed rice dumpling recipe. A popular south Indian food, idli enjoys appeal among all and is typically eaten with coconut chutney or sambhar.

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Idly recipe - How to make Idly

Preparation Time:    Cooking Time:    


1 cup (135 gms) broken vermicelli (seviyan)
1/2 cup semolina (rava)
1 cup curds (dahi)
1 tbsp Eno's fruit salt
3 tbsp oil
salt to taste
oil for greasing
For the tempering
1 tbsp broken cashewnuts (kaju)
2 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
4 green chillies, chopped
3 to 4 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tbsp oil


  1. Roast the broken vermicelli in 1 1/2 tablespoons of oil till golden brown. keep aside.
  2. In the remaining 1 1//2 tablespoons of oil, roast the semolina till light brown. keep aside.
  3. Combine the vermicelli, semolina, curds, salt and 1 1/2 cups of water and keep aside for at least 30 minutes.
  4. To prepare the tempering, fry the cashewnuts and the urad dal in oil till golden brown. add the mustard seeds, green chillies, curry leaves and asafoetida and fry till the mustard seeds crackle. pour into the idli batter.
  5. Add the fruit salt and mix well. immediately pour into greased idli moulds and steam for 10 minutes.
  6. Serve hot with a chutney of your choice.

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This recipe was contributed by sairam0203 on 12 Dec 2002

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