Saturday, June 25, 2011

idli- steamed rice cakes

If its Sunday,then idli for breakfast without fail.Soft and fluffy idlis.If mom makes idli on a Thursday,then I will definitely think its a Sunday.
Don't mistake this for sannas,sannas are usually made using yeast or toddy (kali).We don't like the overpowering smell of yeast in idlis, we use yeast only for bread and appam (recipe coming up next week).
These are just plain simple idlis,the leftover batter is used to make dosa the next day and if we are unlucky the third day too:)

Print this recipe
  • 1 cup urad dal
  • 2 1/2 cups rice (idli rice )
  • 1/4 cup puffed rice or hard beaten rice
  • water
  • 1 tsp salt
  1. Wash urad dal 3 to 4 times,till the water runs clear.soak it in water for 5 hrs or overnight.
  2. Wash idli rice and soak it in water for 5 hrs or overnight.
  3. Grind the urad dal to fine and thick batter using little water,pour into a big vessel.
  4. Grind rice and puffed rice into a fine batter using water.Pour onto the urad dal batter and mix well.Whisk the batter with your hand to incorporate air.
  5. Cover the vessel with a cloth tightly,place a plate on top and keep in a warm place overnight to ferment.
  6. Next day ,the batter would have risen,mix well add salt and water to adjust consistency.The batter should be thicker that  dosa batter.
  7. Pour water into the idli steamer cover and bring the water to boil.
  8. Meanwhile oil idli bowls,we also use small steel tumblers (lota).Pour the batter into the steel bowls and place inside the idli steamer.
  9. Steam on medium low flame for 15 to 20 minutes.
  10. Serve with sambhar and chutney.


  1. I have not eaten idli or tosai in a while. I do like tosai and bought a bag of mix recently at the local Indian grocery store. Thanks for the reminder. I should try mixing it soon :)

  2. OMG, your idli's look so soft and spongy...truly mouthwatering..Happy to follow you dear...


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