Soft Idli Recipe with 5 Secrets | Perfect Idli with Idli Rava | Restaurant Style Idli Recipe at Home

idli rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients while regular rice is more economical.

urad dal

🥗Healthier: split mung beans

💰Cheaper: yellow split peas

Split mung beans are nutritious and can be a cost-effective alternative.

fenugreek seeds

🥗Healthier: methi powder

💰Cheaper: dried oregano

Methi powder retains some flavor while dried oregano is more accessible.

salt

Soak idli rice and urad dal with fenugreek seeds in water for at least 6 hours or overnight.

Drain the soaked ingredients and blend them into a smooth batter, adding water as needed.

Transfer the batter to a large bowl and mix in salt to taste.

Cover the bowl and let the batter ferment in a warm place for 8-12 hours until it doubles in size and is bubbly.

Grease the idli molds with oil or cooking spray.

Fill each mold with the fermented batter, leaving some space for expansion.

Set up a steamer and bring water to a boil.

Place the idli molds in the steamer and cover.

Steam the idlis for 10-15 minutes until a toothpick inserted comes out clean.

Remove the molds from the steamer and let them cool for a few minutes.

Carefully remove the idlis from the molds using a spoon.

Serve hot with coconut chutney and sambar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens