Idli is a Popular breakfast of South India, it is a type of Savory cake made from Rice and urad dal (black gram). A pure vegetarian traditional breakfast, Were the rice and dal is soaked for 7 to 8 hours, ground and the batter is fermented for whole night. Better to place the batter in lightly warm place, so the batter will be puffed and the idli will be very soft. Idli is served well with coconut chutney and sambar. It is dipped in sambar and served. And in some parts of South India it is also served with podi or gun powder, which is prepared using lentils and spices.

Preparation time

  • Prep time 9 hours
  • Cook time 25 minutes
  • Total time 9 hours 25 minutes
  • Serving 6 people
  • Course breakfast

Ingredients for Idli

  • Urad dal (whole or split) 200 gms
  • Suji / rava 400 gms
  • Water 2 ltrs
  • Salt for taste
  • Oil for greasing moulds

Preparation of Idli

  • Firstly clean, wash and soak urad dal in water for around 7 to 8 hours.
  • Secondly drain the water and ground the dal to fine batter.
  • Clean and wash suji and add to the batter and mix well, and keep aside for fermentation, for around 7 to 8 hours.
  • Try to keep the batter in a warm place, so the batter will be puffed good, and the idly will be very soft and smooth.
  • Mix the batter well, add salt as require.
  • The batter should not be in a pouring consistency, it should be little thicker.
  • Similarly  get ready the cooker, grease moulds with oil.
  • Pour water in idli cooker, just to bottom level and heat the cooker till the water boils.
  • Put 1 ladle of batter in to each moulds, and place the moulds in to the cooker and close lid and pressure cook.
  • Steam the idly for around 12 to 15 minutes in a medium flame, and switch off the flame. And keep aside for 2 to 3 minutes.
  • Then open the lid, the idly will be cooked, the idli will be puffed and smooth.
  • Finally serve the idli with sambar and coconut chutney.

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