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  • 3 cups rice
  • 1 cup skinless urad daal (black gram)
  • Salt to taste
  • 2 tbsps vegetable/ sunflower cooking oil


  • Wash the rice and lentils separately and soak overnight.
  • Grind each separately, into thick pastes (adding a little water at a time) in a blender.
  • Mix the pastes together and add salt to taste.
  • Keep the batter aside overnight to ferment.
  • Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
  • Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
  • Check the Idlis by poking with a toothpick. If it comes out clean they are done.
  • Serve piping hot with Sambar and Coconut Chutney  .

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