Breakfast
Idli
VegJain-friendlyMild spice
Prep
15 min
Cook
15 min
Total
30 min
≈ 440 kcal13 g proteinper serving · estimate
Plan ahead: Soak 4–6 hrs + ferment 8–10 hrs. Not included in the time above.
Allergens: None
Food safety
• Fermented batter should smell pleasantly sour. Discard it if it smells off or looks pink.
Equipment
Pressure cookerIdli steamerMixer grinderMixing bowl
Ingredients
4 servings
Tap ingredients as you prepare them.0 of 6 ready
Step by Step Instructions
1
Soak idli rice and urad dal (with fenugreek seeds) separately for 4-6 hours.
2
Grind dal first to a smooth, fluffy batter, then grind rice to a slightly coarse batter.
3
Combine both batters, add 1 tsp salt, mix well; ferment overnight (8-10 hours) in a warm place until doubled.
4
Grease idli moulds with 1 tsp oil, stir the batter once gently, and fill each mould three-quarters full.
5
Steam in an idli steamer or pressure cooker (without whistle) on medium-high heat for 10-12 minutes.
⏱ 12 min timer
6
Rest 2 minutes before demoulding. Serve hot with sambar and coconut chutney.