Idli
ಇಡ್ಲಿSoft steamed rice-and-urad cakes, served with chutney and sambar.
Idli is soft steamed rice-and-urad cakes, served with chutney and sambar. This idli recipe takes about 25 min from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
Looking for more ideas? Browse our breakfast veg recipes or search the full recipe index.
How to make Idli
- 1
Soak
Soak rice and urad dal with methi separately for 5–6 hours.
- 2
Grind
Grind urad dal to a very fluffy batter, then rice to a slightly coarse one. Mix together with salt.
- 3
Ferment
Cover and leave in a warm place 8–10 hours until doubled and bubbly.
- 4
Steam
Grease idli plates, fill with batter and steam 10–12 minutes. Rest 2 minutes before unmoulding.
Loved this recipe?
Save it for later and share it with the people you cook for.
Best served with
Pro tips
- Don't stir the fermented batter too much; you'll knock out the air.
- Wet a spoon before unmoulding so idlis come out clean.
Did you know?
The earliest known mention of idli, as "iddalige", is in the Kannada text Vaddaradhane from around 920 CE.
Your brand here
Reach home cooks right when they're choosing ingredients.
Advertise with us
