Thursday, April 8, 2010


  • Idly rice - 4 cups
  • Split urud dhal - 1 cup
  • Fenugreek - 2 tbsp
  • Poha - 1 cup
  • Salt to taste.


  • Soak rice, urad dal, poha & fenugreek separately in water for at least 5 hours.
  • Boil the poha & grind it with the rice. Do not add too much of water.
  • Grind fenugreek & urad dal together to smooth & fluffy.
  • Add salt & mix it together with the rice batter.
  • Leave it over night for fermentation, at room temperature.
  • Now the batter is ready to make idlys.
  • Mix the batter thoroughly before pouring the batter into the idly moulds.
  • Take idly plates and spread a drop of oil over the entire mould.
  • Fill 3/4 of each mould with idly batter.
  • Heat water in a idly cooker and place the filled idly plates.
  • Cover it with lid & heat in high for about 20 minutes.
  • Remove the plates from the vessel and take out the idlys from the moulds using big spoon.

Tips for the recipe - Add 2 tbsp of ghee to the batter before making idlys. Urad dal & fenugreek should be grind very smooth & fluffy, to get smooth idlys.

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