What could be better than starting your day with soft white fluffy idlis? Yumm..I did mine today and so thought of sharing the idli making process. The secret of good idlis lies in the fermenting process. So make sure that the batter is fermented well and rises nicely.



  • 3 cups idli rice
  • 1 cup urad dal [black gram]( the whole ones work better than the split urad dal)
  • 1 tablespoon fenugreek ( methi) seeds
  • 1 -1/2  teaspoons salt

Soak the rice in a vessel filled with water. Soak the urad dal and fenugreek seeds in another vessel. The rice and urad dal should soak atleast for 8-10 hours.
Grind the rice first. It should be ground to a fine paste adding water. A slight coarseness is fine. Next grind the urad dal. This should be ground really silky smooth.
Combine the  ground rice and urad dal and add salt and mix them really well. I use a hand blender to mix and blend them.
Leave the batter for fermentation for atleast 6 hours. The batter should nicely rise in the vessel.
Grease the idli pans with some oil. Pour the idli batter and steam the idlis for 15-20 minutes.
Serve with freshly  ground coconut chutney, hot sambar or molagapudi.



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