Indian · Recipes

Idli (lentil & boiled rice Indian breakfast)

Idli is a South Indian breakfast made with a batter of boiled rice (or idli rice) and white lentils soaked and ground together & steam cooked in a specially made vessel that captures steam.


Udad dal or white lentils – 1 cup

Boiled/idli rice (found in Indian grocery stores) – 3 n 1/2 cups

Flattened/ pressed rice (atukulu) – 1 TBSP

Fenugreek Seeds – 1 tsp

Salt to taste 

Serves 24-30 idlis


  • Soak boiled/idli rice, fenugreek seeds & flattened rice in one container & udad dad in another container for 8-10 hours.
  • Grind the udad dal & boiled/idli rice mixture separately adding water enough to grind the mixtures. (It should not be runny nor too thick, should be in between).
  • Mix both the mixtures together thoroughly in one dish (No water should be added now, the idli a will come out flat if water is added) and set aside at room temperature for 8-12 hours or in a warm place to allow the batter to ferment. 
  • After 12 hours, if you look closely the batter ferments & forms tiny air bubbles.
  • Now the batter is ready for use.
  • Take the required amount of batter needed in a separate bowl and mix salt to taste.
  • Gently place the batter into the idli vessel and steam cook for 12-15 minutes.
  • Serve with peanut chutney or coconut chutney.

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