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[Based on 12 users]
Author victory853 Yield No Value
Published Apr 21, 2009 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Rice Standing Time 1 hour
Description: Idli 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 rice.

Recipe of Idli

Ingredient Name Quantity Unit
Urud Dal Wash 1 Cup
Idli Rava Cream Of Rice 2 Cup
SALT 1 Teaspoons


  1. Rinse and soak the above ingredients in water for about 6 hours.Then grind urad dal split in a blender (with adding water in steps).
  2. Add idli rave by squeezing out water. add salt and keep it aside (to ferment ) for 12 hours.
  3. Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
  4. Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
  5. Remove the plates from the vessel and remove the idlis. Pour 2 tsp of sesame oil while serving.
  6. Side dish - Sambar, dosai milagai powder, and coconut chutney.
Note : While using pressure cooker for making idlis, the steam hole should not be covered by adding the cooker weight. Steam should escape freely.
Posted Apr 21, 2009

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Kaur Jul 11, 2012
nice... i like ur explaination and easy way of cooking . thank you very much . will try to make idly

Shira Jun 3, 2012
What is idli rava or cream of rice? Is it samolina which is used in suji halwa?

fathima Nov 7, 2011
hi ya, your recipies are really awsome. i normally make dosa and idli by soaking basmati rice. can u please tell me how may cups of basmati rice should i soak for 1 cup of urad dhal?? thank you..

gangadhar Sep 8, 2010
I understood the rava and could u let know the cream of rice???
What we have to do with rice???

Doc Mar 12, 2010
This recipe specifies 12 hrs of fermentation time but specifies neither the temperature nor the characteristic of the batter at the end of the fermentation. At what temperature should the fermentation be carried out? And what distinctive character of the batter lets one know when it is ready to be steamed?

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