Idli is a traditional healthy breakfast item favoured by many people in India. Loved by adults and children, it can be enjoyed during the day as a snack as well.

The main ingredients are rice and urad dal(lentils) which are soaked for 6 to 8 hours to make soft and fluffy so that the idlis will just melt in your mouth. 

Cuisine                South India

Prep Time           Soak for 6 to 8 hours. Ferment for 6 hours.

Cook Time          20 to 25 minutes

Serves                  4 people


Sansar Urad Dal             1 cup

Parboiled or Idli rice     3 cups

Fenugreek seeds             1/2 teaspoon

Oil or Ghee                       1 tsp

Salt                                     As per Taste

Water                                 As required



  1. Wash and soak rice and dal separately for 6 to 8 hours. Soak fenugreek seeds along with the dal
  2. Grind rice and dal separately. Keep adding water until you get a fine consistency. It should neither be watery nor too thick.  
  3. Mix rice and dal in a steel or glass bowl. Add salt as per taste. If the batter is thick add little water.
  4. Keep it overnight or 6 to 8 hours to ferment.
  5. Spread ghee or oil before pouring the batter in the mould. You can make mini idlis with the same batter. Choose the mould you prefer.
  6. Steam and cook for 5 to 7 minutes.
  7. Insert a fork to check if Idlis are cooked properly. If the fork comes out clean than idlis are cooked well and ready to serve.
  8. Serve hot and fluffy Idlis with Sambhar or chatni. 
  9. Add a little water and the same batter can be used to make Dosa as well. 
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