Thursday, 2 February 2012

Rice Idli

  • Boiled Rice: 1 cup
  • Idli rice: 3 cups
  • Fenugreek seeds: 2 tbsp
  • Poha: 1/4 cup
  • Urad daal (washed) :1 cup
  • Chana daal: 1/4 cup
 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation
  • Salt: to taste (Add only, before making dosa)
  • Oil: 2-3 tbsp


  1. Before making idlis, add salt in the batter.
  2. Slightly oil the idli moulds.
  3. Pour batter in the idli moulds and steam them for 10-15 mins.
  4. Serve hot with coconut chutney or sambhar.

  • If using microwave, 4-5 mins should suffice.
  • To make soft idlis, soak a handful of poha along with rice and grind them well to a smooth thick batter.
  • For idli batter, some people also use idli rava ( instead of boiled rice and idli rice) with urad daal.
    • The ratio of idli rava : urad daal is 2.25 cup (idli rava): 1 cup (urad daal)

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