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Cooking Time

Preparation Time :8 Hr 0 Min

Cook Time : 20 Min

Total Time : 8 Hr 20 Min


Serves : 16
  • 1/2 cups for idli :skinned black gram (urad dal)

  • 1 cups rice

  • 2 tbsp thick poha

  • 1/2 tsp sea salt as needed

  • 1 cups cold water


  • Wash dal and rice separately until water runs clear. Soak them separately in lot of water for at least 5 to 6 hours.
  • Soak poha for about 2 hours, if using. Note:- you can use fenugreek seeds instead of poha or, add them to the dal. Soak well. or you can use both. but don't skip both use at least one of them.
  • After 4-5 Hours drain the water from the rice and dal.
  • Add dal, poha, salt and required cold water to a grinder. Grind till smooth, bubble and frothy.Note:- If using fenugreek seeds add them as well to the jar.
  • Add urad dal batter to a larger bowl.
  • Add rice to the grinder with a little water and grind little coarsely. pour this to the dal batter. Mix both well.
  • Set the batter aside in a warm place for at least 6-12 hourd until the batter ferments and rises well.
  • People living in high altitudes and cold climate can keep this in 100 Degree C preheated oven.
  • On high flame bring enough water to boil in an idly steamer or a pressure cooker. Grease your idly plates lightly. Mix the batter gently a few times. Do not over do as the aerated batter will turn flat. Fill the molds with batter.
  • When the water begins to bubble and steam up, place the stand in the steamer.
  • Steam on high for 5 minutes. Reduce the heat and steam on low for 10 minutes.
  • Open the steamer carefully and checm idli by inserting a clean knife. If the knife comes out clean idli is done. Else steam it for another couple of minutes or so.
  • Remove the steamer from heat and let it stand for 5 minutes. Open and remove the idlis from the mould with a knife.
  • Serve hot or warm with sambar, coconut chutney, idli podi or kaara chutney.Enjoy 😊