Idli Recipe

One more comforting breakfast. For smooth soft  idli use the 4:1 ration of ingredients. No need of poha/Avil/Flattened rice or sada rice or any other ingredients. It is good to grind it in grinder instead of mixie. The taste and smoothness will differ at the same time batter will be doubled in volume and while mixing use your hands it helps to fluff  the batter more.


  • Idli Boiled Rice - 4 cups
  • Round Urad Dal / whole White Lentils - 1 cup
  • Methi /Fenugreek  seeds - 1 tsp (Optional)
  • Salt - 3 tsp




1) Thoroughly wash the rice and urad dal and soak rice and urad dal separately in water for at least  7 hours. 

2) Grind them separately, and mix them together with salt. (use your hand to mix well)
3) Keep it overnight for fermentation
4) Grease the Idli plate with veg. oil or butter & fill each slot with batter 
5) Pressure cook it without using the whistle for 15 mins. 
6) Leave it 5 to 10 min. before opening the lid. This will help to remove the cooked idli smoothly



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