Monday, January 31, 2011

Idli(rice cakes)


  • Boiled rice                              3 cups
  • Raw rice                                1 cup
  • Urad dhal                               1 cup
  • Fenugreek seeds                    1/2tsp
  • Salt                                        3spoons


  1. Soak rice and fenugreek seeds together and urad dhal seperately for 4 hours.
  2. Grind urad dhal first in a wet grinder then grind the rice.
  3. When the rice is ground add the urad dhal flour also into the grinder.
  4. Add salt and grind for few more minutes so that it mixes well and allow it to ferment.
  5. Once the flour rises and ferments pour it into idli plates and steam it for 20 minutes.
  6. Serve with cocnut chutney,sambhar,kothsu,onion chutney,pudina chutney or tomato chutney.
  7. It is a very easyily digestible and popular breakfast or tiffin in south indian homes.

                                                   once it has fermented it doubles in size.

                                            Grease the plate with oil and then pour the dough.

                                                                 Steam it for 20 minutes

                                                 Serve with cocnut chutney and sambhar.


kalpakam said...

Hi Uma,

Great blog . Your idlis look super soft and very inviting. i can see that you have emptied the batter into a Tupperware container . Would like to know if you kept the lid on tightly for the batter to ferment well ( since I have a similar one) And, by the way how long do you grind the udad dal in your ultra grinder ?.

Anonymous said...


Thank you for your recipe ! It's giving me motivation in cook.
I'll try it !

Thank you,

lucere38 said...

What is the difference between boiled rice and raw rice?

jaya's recipes said...

Boiled rice is parboiled rice used to make get in Indian stores.