How To Make The Traditional Idli

How To Make The Traditional Idli

South indian cuisine is almost synonymous with idli! Idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!

Soaking time:  3 hours
Preparation Time: 
Fermenting time:  8 hours
Cooking Time: 
Makes 30 idlis


1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutney for serving
sambhar for serving



  1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
  2. Soak the rice in enough water for 3 hours and drain.
  3. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
  4. Blend the rice in a mixer till smooth. Remove and keep aside.
  5. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
  6. Once the batter is fermented add salt to the batter and mix well.
  7. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  8. Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.



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She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.