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Steamed Idlis

Manjiri Chitnis
A Quintessential south Indian delicacy which makesfor a guilt free meal considering it is steamed and wholesome
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 15 Idlis


  • 1/2 cup Urad dal - split black lentils without skin
  • 2 cups Par-boiled rice/ idli rice
  • 1/2 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


  • 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
  • Soak for a minimum of 4 hours
  • Drain the excess water from the rice and add in the blender - enough to get a pouring consistency
  • 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
  • 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
  • Season the batter with salt after it has fermented
  • Grease idli-moulds and spoon the batter into the moulds
  • Steam the idlis in a pressure cooker or idli-steamer for about 12 minutes.
  • Take care while removing the hot idlis from the pressure cooker, to avoid steam burns. Serve the steaming hot idlis with coconut chutney
  • Serve as a breakfast dish for a weekend treat, actually, this is dish ideal for any meal