Idly-The eternal south indian breakfast
Cook click n devour!!!
Cook click n devour!!!
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  • 2 cups par boiled rice or idly rice
  • 1 cup whole urad dal (ulutham parupu)
  • 1 teaspoon methi
  • Salt
  • 3. In the same jar grind soaked rice to a smooth paste along with methi seeds.4.Mix dal and rice paste together,add salt and leave over night for fermentation in a warm place.5.Next day,grease the idly stand and pour the batter and steam for ten to twelve minutes.
  • 12 minutes (for steaming)
  • 2. As I said above the proportions vary,I have seen people using
  • 1/2 cup urad dal
  • 2 cups rice
  • 3. A well fermented batter would double in volume,so make sure you pour the batter in a big enough vessel and leave for fermentation.4.Do not mix the fermented batter before pouring in the mould and this ensures soft idly
  • 5. If for some reason the batter does not ferment properly or idly turns out hard,we can make dosa or uthapam by diluting the batter.6.



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