Vibs's picture

Jan. 19, 2009

Savor these light and soft Idlis for your breakfast. Very easy as the batter may be prepared the night before and incredibly healthy, as idli is cooked by steaming with no use of oil. Team it up with your favorite chutneys, stews or gravies.


Rice 2 Cup (32 tbs) (Preferably Raw Rice)
Urad daal 1 Cup (16 tbs) (White)
Baking soda 1 Pinch
Salt To Taste
Oil/Ghee 2 Tablespoon (For Greasing)


Wash and soak daal and rice in water overnight or for several hours

In a blender, grind the mixture coarsely; pour water as desired to get the batter in a thick pourable consistency.

Empty into a dish and add salt

Keep aside the batter to get it well fermented

Grease the idli cooker with ghee or oil and pour the batter, but remembering to fill only 3/4th

Steam idlis in medium flame for about 10 minutes or until the cooker whistles

Open and let it cool. Use a butter knife or the reverse side of a fork to easily remove the idlis.

Serve idlis with sambar, chutney or other gravies.

Recipe Summary

Difficulty Level: Bit Difficult
Preparation Time: 720 Minutes
Cook Time: 10 Minutes
Ready In: 730 Minutes
Servings: 1