Idli-Idli recipe-Best South Indian Breakfast
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
  • 2 Cups=450 grams Parboiled Rice
  • ½ Cup=125 grams Black Gram Dal (Urad Dal)
  • Powdered Rock Salt (Sendha Namak)
  1. Wash and Soak Rice and Urad Dal separately. We have used 4 Cups water for rice and 1 Cup water for Urad Dal. Soak for atleast 6 Hours
  2. Drain its excess water and grind both the ingredients separately. We have used ½ cup water for grinding Urad Dal.
  3. Grind rice into a thick and fine batter. We have used 1-1/2 Cups of water for making this batter. Mix both the batter
  4. Take a large vessel and put Urad Dal batter. Pour Rice batter and 2 tsp. Rock Salt powder and mix well. It is said that while mixing a Idli batter, you must make use of your palms. Wash and dry your palms before you use it to mix the batter. Mix slowly. Add water in just enough quantity, to ensure batter stays of pouring consistency.
  5. We have not used any excess water for making this batter of pouring consistency. Use a large vessel for storing the batter. The vessel must have some space left on top for batter to rise with fermentation. Now, leave the batter covered and untouched for 8 hours at a warm place.
  6. After 8 hours Idli batter has risen due to fermentation. Heat some water in a steamer and grease the Idli molds with some ghee/oil.
  7. DO NOT stir rigorously. Stirring too frequently will result into Idlis not becoming soft and fluffy. Mix gently. Pour batter in moulds and put this mold in the steamer.
  8. Cook covered for 12-15 mins.
  9. While first batch cools down, make second batch of Idlis. Ensure that you leave some space for Idlis to rise in each molds. 2 Points to be followed for easy demolding: 1) Proper greasing 2) Allow Idlis to cool down
  10. Idlis are ready to be served
  11. Soft and fluffy Idlis are so easy to make at home. Make Idlis for your weekend brunch and find time for your favorite activities.
Recipe by Kali Mirch - by Smita at