Ashwani R, December 6, 2015

Idli is a traditional breakfast in South Indian households. Idli is a savoury cake that is popular throughout India and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Ingredients of Idly

Idli Rice : 4 Cups
Urad Dal: 1 cup
Poha : 1 fistful
Salt:As per requirement
Water: As per requirement


-Some prepration adds  fresh and finely cut ginger, onions and green chilly in the batter  before steaming for a different taste.

-In few places banana leaves are kept in the idli pan so that it gets a better taste.

-In another preparation finely and thinly sliced carrots, onions green chilies and coriander leaves are kept in the idly pan before pouring the batter so that idly will have wonderful design

Directions to prepare Idly

  1. Soak Idli rice, Urad Dal and poha for 6 – 8 hours.
  2. Drain and water and mix all the ingradients and gind(add water in between) till the batter is thick and texture is smooth.
  3. Keep it outside for 8-10 hours to ferment.
  4. Once ready grease the idily pan with little oil.
  5. Pour 3/4 the ladle of idli batter to the idli plates and steam it for 8-9 minutes.
  6. Idly is ready. Keep aside the idly pan from the boiling vessel.
  7. Remove from idly pan after 2-3 minutes( else it will stick)


  1. Idly is best with Sambar, Tomato chutney and Coconut chutney.
  2. The proper aeration should be there and the batter should be light and fluffy after fermentation.
  3. If making dosa just add few tablespoon of water and make crispy dosas.
  4. If you stay in a cold place just keep the batter inside a cup board or microwave oven(switched off) to get good fermentation.
  5. Always transfer the ground batter to a big container as the quantity will double after fermentation.
  6. Instead of poha some people may add cooked rice too, but somehow my mom and mil will not agree to it as they do not eat left over cooked rice.
  7. Do not add more poha as it will result in flat idlis.
  8. If you get super good quality of urad dal then skip adding poha and follow the same procedure.
  9. Keeping the soaked rice urad dal and poha mix in the refrigerator for an hour before grinding and use the cold water for grinding. this will help to reduce the motor heat. (Notes from jeyasriskitchen)
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Cauliflower Pachadi (Cauliflower chutney)Cauliflower Pachadi (Cauliflower chutney)   Serving size of cauliflower pachadi :4 Ingredients required to prepare cauliflower pachadi Cauliflower                         -              ¼ kg Red chili […]
  • Boondi LadooBoondi Ladoos Serving Size: 14 ladoos Ingredients: Besan Flour(Kadalai Maavu) - 1 cup Water - 1/2 to 3/4 cup(adjust to get a flowing batter) Cooking soda - a very tiny pinch(mustard […]
  • 35 Indian Pickle Recipes to Cherish35 Indian Pickle Recipes to Cherish Pickles is a must in most of the Indian households. Pickles can be used in every meals and in some cases pickles is served after serving sweet dishes. Pickles can be made from almost any […]
  • Chicken Fried Rice Serving size:3 Ingredients:   4 cups cold cooked rice 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped 2 eggs (more if desired) 1/2 cup green […]
  • KFC Chicken Recipe | Fried ChickenKFC Chicken Recipe | Fried Chicken Here is the recipe( KFC Chicken Recipe ) of KFC style chicken which is perfect for home .This is a recipe without any  preservatives, added flavoring agents and MSG and can be prepared […]
  • Lime Rice / Lemon RiceLime Rice / Lemon Rice   Serving Size: 2-3 Ingredients: 1 1/2 tablespoon vegetable oil or ghee 2 Serrano chilis, slit in half lengthwise or Normal Green chillies 1 teaspoon black mustard […]
  • Upma with Tomatoes and Green MasalaUpma with Tomatoes and Green Masala   Serving Size: 3 Ingredients: Bombay Rawa – 1 cup Tomato - 2 Nos Onion – 1 Green Chillies – 2 Fresh ginger – a small piece Red Chilli Powder - 1/2 teaspoon or as […]
  • Mamidikaya Pappu KuraGongura Pappu Kura   Gongura Pappu Kura (Sorrel leaves and Red gram curry)   Serving size of gongura pappu kura   Ingredients for gongura pappu kura Red gram                                - […]
  • Dropped sconesDropped Scones Serving size: 4  Ingredients:   125g self raising flour pinch of salt 25g caster sugar 2 eggs 100ml milk 25g melted […]
  • Thotakura VepuduThotakura Vepudu OR Amaranths Fry Serving size of Thotakura vepudu Ingredients for Thotakura vepudu Amaranths                            -           ½ kg Green Chili                           - […]
  • chicken curd curryChicken curd curry or Chicken Thairu curry or Dahi Chicken or Yogurt Chicken Serving size of the Dahi Chicken recipe :4 Ingredients for Dahi Chicken: One  Full chicken, divided  into ten pieces (chicken fillets can also be used) Five tablespoon […]
  • Pappaya JamPappaya Jam Serving Size: 1 JAR Ingredients Serving Size: 1 JAR Ingredients: Papaya Pulp - 6 cup Sugar - 6 cup Citric Acid - 1 tsp Essence - optional Directions: 1. Cut the papaya into […]