Idli recipe | idli with idli rava | how to make idli | soft fluffy idli recipe

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and cheaper while providing a similar texture.

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut flakes

Dried coconut flakes are less expensive and can be rehydrated.

Soak rice and urad dal separately in water for 6-8 hours.

Soak fenugreek seeds in a small bowl of water for 6-8 hours.

Drain the soaked rice and dal, then blend them with soaked fenugreek seeds and water to a smooth batter.

Transfer the batter to a large bowl and cover it with a cloth; let it ferment overnight in a warm place.

Once fermented, add salt to the batter and mix gently.

Grease idli molds with oil and pour the batter into each mold.

Stack the molds in a steamer and steam for 10-15 minutes until cooked through.

Check doneness by inserting a toothpick; it should come out clean.

Remove the idlis from the molds and serve hot with sambar and chutney.

For tempering, heat oil in a pan and add mustard seeds, curry leaves, ginger, and green chilies until fragrant.

Pour the tempering over the idlis before serving for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens