Idli Recipe is a delicate, pillowy steamed savory cake created from rice and lentil batter. The lentils utilized in making idli are urad dal (black gram). Idli is a standard breakfast made in each South Indian family together with mine. Idli is in style not solely in the entire of India however exterior India too.

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  • 1 cup common rice + 1 cup parboiled rice or 2 cups idli rice or 2 cups parboiled rice
  • ½ cup entire or break up urad dal or 120 grams entire or break up urad dal
  • ¼ cup thick poha or 20 grams thick poha
  • ¼ teaspoon fenugreek seeds
  • 2 cups water for soaking rice
  • 1 cup water for soaking urad dal
  • ½ cup water for grinding urad dal
  • ¾ to 1 cup water for grinding rice
  • 1 teaspoon rock salt
  • oil as required to use to the idli moulds
  • 2.5 cups water for steaming idli

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How to make Idli Recipe

Soaking Rice And Dal

  • Pick and rinse each of the common rice and parboiled rice.
  • Rinse the poha and add to the rice.
  • Add water. Mix properly. Cover and maintain the rice + poha to soak for four to five hours.
  • In a separate bowl, rinse the urad dal and methi seeds a few instances.
  • Soak the urad dal with methi seeds individually in water for four to five hours.

Making Idli Batter

  • Drain the soaked urad dal. Reserve the water.
  • Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds.
  • Then add remaining ¼ cup water. Grind until you get an easy and fluffy batter.
  • Remove the urad dal batter in a bowl and maintain it apart.
  • Grind the rice in batches to make an easy batter.
  • Mix each the batters collectively in a big bowl or pan. Add salt and blend properly.
  • Cover and let the batter ferment for eight to 9 hours or extra if required.
  • After the fermentation course is over, the idli batter will grow to be double in dimension and rise.

Steaming Idli

  • Grease the idli molds.
  • Pour the batter within the molds and steam the idli in a stress cooker or steamer.
  • If utilizingstress cooker take away the vent weight.
  • Steam for 12 to 15 minutes or till the idli is finished.
  • Serve the steaming scorching idli with coconut chutney and sambar.
  • The remaining batter could be saved within the fridge for a few days.


  • For common rice selectionyou should utilize sona masuri rice or parmal rice or basmati rice.
  • Fermentation is likely one of the principal elements to get delicate, mild, and fluffy idli. Fermentations ideas for winters listed beneath.

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