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Saturday, 26 November 2016


Idly is a traditional and regular breakfast in south Indian household.

"R" prefers Dosai, so i never had any issue with the batter for making Dosa but after i started solid food for my daughter "Idli" batter has played a most important role in my weekly menu. Every time i tried different proportion to make it soft and spongy but somehow i was not satisfied (my little girl too :( ). I always thought idli will be soft and spongy only if i add more dal.

Once i went to my Aunt place, she made idli for our dinner, to my surprise my girl ate more than her usual count. Idli was so soft and spongy , i noted the proportion and from that day i never changed the proportion for our idli batter recipe.

Here it is...


Idli Rice - 6 Cups
Urud Dal - 1 Cup
Fenugreek Seeds - 2 teaspoon
Salt to taste.


Soak Rice , Urud dal and Fenugreek Seeds in enough water separately for 2 to 4 hours maximum.
First add Fenugreek seed sprikle some water to grind it to smooth paste.
Once done remove it and add Urud dal and grind it to smooth paste.
Then finally grind the rice separately.
Now mix all the 3 batter into one container along with required salt and mix it with hand.
Mixing with hand is must which will helps in fermentation.
Close the container and allow the batter to ferment for nearly 8 hours or overnight.
Morning you can see well raised / fermented idli batter.

Lets make idli.
  1. Add some water in an idly Pot and keep it on medium flame. 
  2. Oil the idli plate and gently fill the idli plate with the batter.
  3. Place the idli plate inside the idly vessel and let it steam for 5-6 minutes.
  4. Remove the idli from plate once it is warm otherwise it will get stick to the plate.

Serve it with Sambar or Chutney.

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