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Idli (ఇడ్లీ, இட்லி, इडली)


Idli (ఇడ్లీ, இட்லி, इडली) Idly is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and cream of rice or idlirava.It is very healthy , easy to digest and every one can enjoy this at any time , mostly it is taken as breakfast as such , with chutney/podi/sambar.

Regional Dish : Kerala; Andhra pradesh;  Tamil Nadu; Karnataka; South India

Cuisine Style : Kerala | Cooking Time 20 minutes | Take with sambar or chutney  | Type Breakfast | Shelf Life : half  day |Quantity: 6 Servings.

Appx. Nutritional values : calculated for 1 serving (2nos)

Calories (220 Kcal), Carbohydrates (30 g), Protein (4.6 g), Fat (0.3 g).


  • Cream of rice  /idli rava  2 cups
  • Urad Dal (white)  1 cup
  • Salt  1 1/2 tsp
  • Oil for greasing
  • Ghee (optional)


1.   Wash and soak the dal overnight or for 8 hours.
2.   Wash  idli rava and squeeze excess water and set aside .
3.   Grind the daal into a smooth and forthy batter in wet grinder.
4.   Now mix the Dal batter, washed idli rava, salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
5.   Idli batter is ready to be cooked.
6.   Grease the idle plates well and fill each of them with 3/4th full of batter.
8.   Steam cook idlis on medium flame for about 10 minutes or until done.
9.   Use a butter knife to remove the idlis.
10.  Serve them hot with ghee topped idli with  sambar or chutney or idli powder.

Note : Medhu Idli is prepared with Idli rice instead of idli rava .

The idli rice of 2 cups to 1 cup of urad dal is soaked separately and grind ed separately but to a coarse texture and mixed with urad dal batter

Other variants / Cuisine Style : 1. Rava Idly,idli’s made with fenugreek seeds, vegetable idli, mavidli, mini idli, medu idli

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