Sunday, May 19, 2013

I D L I (இட்லி)

Idli is a traditional savory cake consumed generally as breakfast in South-Indian households. The most Preferred Condiments with Idlis are Molagai Podi/Dry Chutney Powder, Coconut Chutney, Coriander Chutney, Mint Chutney, Onion-Tomato Chutney, etc.

The natural taste of Idli is achieved only when the batter ferments naturally. So, please do not add Baking Soda to facilitate instant fermentation.

I have given a detailed procedure with important points in the brackets to avoid perplexion.


Boiled rice - 4 cup
Raw Rice - 1 cup
Urad Dal - 1 1/4 cup
Fenugreek seeds - 1/2 tsp
Salt - 6 1/4 tsp (*)


  • Wash and soak Boiled Rice, Raw Rice and Urad Dal (with fenugreek) for 3-4 hours. (Boiled Rice and Raw Rice to be soaked together  & Urad Dal and Fenugreek to be soaked separately and kept in fridge)
  • Firstly, Grind Urad Dal until it turns into butter like texture and keep the mixture separately.
  • Grind the soaked rice finely.
  • Add salt to the finely ground rice and then the Urad Dal mixture. (Keep Grinding)
  • Transfer the mixture to a container and let it for 6 to 8 hours to ferment.
  • Grease the Idli plates using oil and pour in a ladle of  the fermented batter.
  • Steam cook the batter. (For 16 idlis, it would take 10-15 minutes)
  • Once cooked, pour cold water over the idli plates and then scoop out the idlis to a bowl.
Serve hot! (Read Recipe Introduction for condiments)

For DOSA/DOSAI recipe, Click here

(*)Calculation of Salt:
If Raw Rice+Boiled Rice+Urad Dal = X number of cups, then salt = X number of teaspoons)
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