Go Back
–+ servings

Idli Recipe

Soft and spongy idlis with coconut chutney and a bowl of piping hot sambhar is just perfect weekend breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 20 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 4 People
Calories 133 kcal

Equipment

Ingredients
  

  • 1 cup idli rice
  • 1/2 cup urad dal, split and washed
  • 1 teaspoon fenugreek seeds
  • 4 cups water
  • salt to taste

Instructions
 

  • Wash and soak rice in a mixing bowl with 2 cups of water for about 6 hours to overnight.
  • Wash and soak urad dal in 1 1/2 cups of water along with fenugreek seeds for 6 hours to overnight.
  • Once soaked overnight, grind rice in the grinder using a little water if required and set aside.
  • Likewise, grind the urad dal using a little water and set aside.
  • 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.
  • Once fermented, heat up a steamer and grease the idli maker plates with oil or ghee.
  • Add spoonfuls of batter into the idli plates and steam for about 15 to 20 minutes.
  • Remove from the steamer and serve hot with sambhar, coconut and mint chutney.

Notes

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

Nutrition

Calories: 133kcal
Keyword how to make idli, idli from scratch, idli recipe, quick rava idli, soft idli recipe
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!