Idli Recipe | How to make Idlis

Super soft and spongy idlis made with rice and black lentil gram and served with coconut chutney would make a wonderful weekend breakfast.

Being a North Indian, South Indian dishes always fantasize us and we’d do anything to go out and have some dosa or idli on usual eating outs. I know as much I love SI food I kind of find it tedious to make so I would try my hand making once or twice in a month, that too on weekends only. It seems weird that I hadn’t posted idli recipes on the blog, right? But better late than never, I guess.

Anyways I made these idlis in small stainless steel bowls as I do not have idli stand but they really came out very soft and delicious. We had a very satisfying and delicious South Indian style breakfast where I served the idlis with coconut chutney, mint chutney, and sambar.

Blogging Marathon#79 Week2/Day1
Theme-Weekend Breakfast
Dish-Idli

5 from 2 votes
Print
Idli Recipe
Prep Time
6 hr
Cook Time
20 mins
Total Time
6 hr 20 mins
 

Soft and spongy idlis with coconut chutney and a bowl of piping hot sambhar is just perfect weekend breakfast.

Course: Breakfast
Cuisine: Indian
Servings: 4 People
Ingredients
  • 1 cup idli rice
  • 1/2 cup urad dal, split and washed
  • 1 teaspoon fenugreek seeds
  • 4 cups water
  • salt to taste
Instructions
  1. Wash and soak rice in a mixing bowl with 2 cups of water for about 6 hours to overnight.

  2. Wash and soak urad dal in 1 1/2 cups of water along with fenugreek seeds for 6 hours to overnight.

  3. Once soaked overnight, grind rice in the grinder using a little water if required and set aside.

  4. Likewise, grind the urad dal using a little water and set aside.

  5. In a mixing bowl mix together rice and dal mixture. Add salt and let it rest to ferment for 6 to 8 hours or overnight.

  6. Once fermented, heat up a steamer and grease the idli maker plates with oil or ghee.

  7. Add spoonfuls of batter into the idli plates and steam for about 15 to 20 minutes.

  8. Remove from the steamer and serve hot with sambhar, coconut and mint chutney.

Recipe Notes

The better the fermented idli batter is the best the idlis would be.


Nutrition Facts
Serving Size 2 per person
Servings Per Container 4

Amount Per Serving
Calories 133 Calories from Fat 3.6
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 24.8g 8%
Dietary Fiber 7.7g 31%
Sugars 0.5g
Protein 7.4g 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy!!

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11 comments on “Idli Recipe | How to make Idlis”

  1. Vaishali says:

    I understand that making South Indian is definitely a task for we North Indians , the whole platter looks inviting and very well made .

  2. Interesting that you would use a cup..:)..the whole platter looks so inviting..

  3. Sandhiya says:

    For me, idli is the most comfort in the word.Love the idea of using bowl instead of idli maker and it turns out so soft. With all those chutneys and sambar, i wish to grab that plate now.

  4. Beautiful Platter with the array of Chutney and Sambar.. Makes me drool for Idli now!!

  5. Love idlis any time of the day. Love the clicks.

  6. Preeti says:

    Healthy & beautiful platter

  7. ruchi indu says:

    All time favourite. The idli looks very spongy. Beautiful platter.

  8. Sowmya says:

    That’s a gorgeous breakfast platter. Your idlis look so soft. I should try the cup version too!

  9. PJ says:

    Tempting breakfast platter Sapana! Looks delicious!

  10. nice idea to make idlis in a bowl, some make in muffin cups too, you get nice shapes!
    that is one delicious platter there sapana, very tempting!

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