Steamed Idlis
Prep time
Cook time
Total time
A Quintessential south Indian delicacy which makes for a guilt free meal considering it is steamed and wholesome.
Recipe type: Breakfast/Lunch/Dinner/Snack
Cuisine: Indian
Serves: 15 idlis
  • ½ cup urad dal - split black lentils without skin
  • 2 cups par-boiled rice/ idli rice
  • ½ tsp fenugreek seeds- methi seeds
  • salt as per taste
  • water to adjust consistency
  • low calorie oil spray to grease the idli moulds
  • coconut chutney to serve with the idlis
  1. Soak the rice in water in a bowl and the fenugreek seeds and urad dal in another. Add enough water to allow the dal and rice to absorb the water and then some.
  2. Soak for a minimum of 4 hours.
  3. Drain the excess water from the rice and add in the blender - enough to get a pouring consistency.
  4. Repeat with the urad dal and fenugreek seed mixture - this mixture will get very thick while blending so you may need to add in more water as required. This mixture gets frothy while blending which is perfectly natural.
  5. Mix both batters and set aside in a warm place to ferment - it took my batter 24 hours to ferment. Fermentation slows down when the temperature is low.
  6. Season the batter with salt after it has fermented.
  7. Grease idli moulds and spoon the batter into the moulds.
  8. Steam the idlis in a pressure cooker or idli steamer for about 12 minutes.
  9. Take care while removing the hot idlis from the pressure cooker, to avoid steam burns.Serve the steaming hot idlis with coconut chutney.
  10. Serve as a breakfast dish for a weekend treat, actually this is dish ideal for any meal.
Recipe by Travels for Taste at