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South Indian steamed cakes made from rice and lentil, leavened paste
Recipe By : Niru Gupta
Type: Snacks Serving: 15-20 Cooking Time: 20 minutes after batter is ready


  • Rice, preferably par boiled 1 1/2 cups (270 gm)
  • Husked Bengal Gram (Dhuli Urad) 1 cup (180 g)
  • Salt 2 tsp
  • Idli steamer  or small metal bowls ('katories') with a larger vessel to place them in to steam the 'idlis'.


  • Clean and wash the rice and lentil, and soak separately, for 7-8 hours.
  • Grind the lentil to a fine smooth paste, and the rice a little coarse (enough to feel a sandy texture).

  • Mix the two ground ingredients with salt and leave, covered, in a warm place to ferment to a spongy

  • Batter, 5-6 hours or till fermented.

  • Place the steamer with water in it, over high heat.

  • Rinse the moulds or 'katories' and without wiping dry, pour some batter in it (less than half the container). Steam for 12-15 mins. or until done. A skewer pierced in should come out clean.

  • Ease the 'idlis' out of the moulds with the help of a blunt knife, and serve hot accompanied with 'Sambhar' and Coconut Chutney.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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