Prep Time : 45 mins
Recipe Category: Breakfast/dinner
Recipe Cuisine: South Indian
Idli par boiled rice -1/2 cup
Raw rice – 1/2 cup
Urad dal (whole) -1/2 cup
For the seasoning
Sesame seed Oil – 1 1/2 tbsp
Ghee -3 tsp
Mustard seeds 1 tsp
Urad dal – 1 1/2 tsp
Bengal gram/channa dal -1 tsp
Whole black Pepper- 2 tsp slightly crushed
Cumin seeds/jeera – 1 tsp
Ginger – 1 inch piece grated
Dry Ginger powder – 1/4 tsp (optional)
Green chillies – 1-2 finely chopped
Hing/asafoetida – 1/4 tsp
Cashew nuts – 10 break it into 2-3 pieces
Curry leaves -few tender ones
Turmeric powder -a pinch (optional)
Coriander leaves – 2-3 tbsp finely chopped
Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.
Leave the batter in a warm place for 6-7 hours or overnight to ferment.
Serve hot with coconut chutney, sambar and idli podi.
Looks so fluffy n healthy
this looks yumm.. nice one..
Tasty and healthy breakfast. Thanks for sharing.
came out so good paddu
I love tis idli.. Its been ages since I had tis. Thanku
Old is gold
This is a regular recipe in our house for vaikunta ekadasi. We avoid mustard and bengalb gram dhal. Tastes best with mor kulzambu and idli milagaipodi.
Thanks for this recipe. This is for our poonal festival breakfast tomorrow.
Padhu,can I add baking soda or not?
No need to add baking soda. As we are adding whole skinned urad dal for grinding the batter, the idli will be soft and spongy.
hi found your collection interesting. Glad I stopped by.
How long do you steam the idlis when you make it in a shallow dish?
It depends on the heat. Approximately 15-20 minutes. Check by inserting a toothpick in the center, if it comes out clean, the idli is cooked
Dearie, The recipe descriptions are meant for some other indian who has seen the thing, eaten the thing and perhaps has even lived in kanchipuram. The recipe has to be written such that it conveys the procedure to someone who has never seen an idly. A complete recipe tells exactly what was done without assumptions.
What is idli par boiled rice?
It is idli pulungal arisi. That is par boiled rice used for making idlis.
I tried this. It came out awesome
p k Agrawal
mouth watering recipe
Philip and Anita
Hi… I am new to cooking, though I have kids who work . I never liked cooking and never found time,now that I have more leisure time I have been trying a lot of your recipes.
Your recipes are easy to follow,clear and always a success.
I am now Enjoying cooking for my family and I feel like a professional… thanks
All your recipes are simply awesome ma. Kudos to your minute details, the meticulous format of things needed, the awesome procedure and the photos. I look into your recipe for all dishes. Thank you endless
I will try and tell. Can we make more flour
like idly flour and keep for few days
Came out very well and family loved it… thanks!!!