Idly Recipe Easy


Before we embark on the cooking journey, let’s take a moment to appreciate the magic of idly. This steamed rice cake is a staple in South Indian households, cherished for its simplicity and versatility. From breakfast to dinner, idlis can be enjoyed with an array of chutneys, sambar, or even as a standalone snack. The combination of soft texture and mild flavor makes idlis an ideal canvas for a variety of accompaniments.






2 cups (400g) idli rice: A short-grain parboiled rice ideal for idli batter.

1/2 cup (100g) whole urad dal: A type of lentil that provides the batter’s desired texture.

1/2 teaspoon fenugreek seeds: Enhances fermentation and adds aroma.

Salt: To taste.


Cooking Method! 

Preparing the Idli Batter

Subtitle: Mixing Magic


Creating the idli batter is where the magic begins:


Rinse the rice and urad dal separately and soak them with fenugreek seeds for 4-6 hours.

Drain and grind the soaked rice and urad dal separately using a little water until smooth.

Mix the rice and urad dal batter together, add salt, and mix well. The batter should be thick yet slightly fluffy.

Allow the batter to ferment for 8-12 hours, or until it doubles in volume. Fermentation is a key step for the idlis to rise and become fluffy.

The Idli Making Process!

Now that we have our batter ready, let’s move on to the idli making process:

  1. Grease the idli molds or plates with a little oil.
  2. Gently stir the fermented batter and pour it into the molds, filling each about three-quarters full.
  3. Steam the idlis in a steamer for about 10-12 minutes, or until a toothpick inserted comes out clean.
  4. Once cooked, allow the idlis to cool for a couple of minutes before gently removing them from the molds using a spoon.



  • Fermentation: Ensure proper fermentation by placing the batter in a warm place, like an oven with the light on.
  • Steaming: Steam the idlis on medium heat and avoid overcooking to maintain their softness.
  • Leftover Batter: Refrigerate leftover batter and use it within a couple of days for best results.


  1. Low in Calories: Idlis are steamed rather than fried, making them a low-calorie food option. This is especially beneficial for those looking to manage their weight.
  2. High in Carbohydrates: Idlis are primarily made from rice and lentils, which are excellent sources of complex carbohydrates. Carbohydrates are the body’s primary source of energy and are necessary for daily activities.
  3. Dietary Fiber: The combination of rice and lentils in idlis provides dietary fiber, which is important for digestive health. Fiber helps prevent constipation, supports regular bowel movements, and aids in maintaining a healthy gut microbiome.
  4. Protein: The urad dal (black gram lentils) used in idli batter is a good source of plant-based protein. Protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair and nails.
  5. B Vitamins: Idlis offer several B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), and folate (B9). These vitamins play a role in energy metabolism, brain function, and red blood cell production.
  6. Minerals: Idlis contain essential minerals like iron, calcium, and magnesium. Iron is crucial for oxygen transport and preventing anemia, while calcium and magnesium contribute to bone health and various bodily functions.
  7. Gluten-Free: Idlis are naturally gluten-free, as they are made from rice and lentils. This makes them a safe and nutritious option for individuals with gluten sensitivities or celiac disease.




From selecting the right ingredients to mastering the fermentation process, you now possess the skills to create a traditional South Indian delicacy that’s sure to impress. The journey of creating idlis is a celebration of flavors, textures, and cultural heritage. So, gather your ingredients, embrace the process, and get ready to savor the joy of your homemade idlis.

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