Friday, January 8, 2010


Ingredients :

1. Idly Rice - 2 Cups
2. Urad dhal - 1 Cup
3. Fenugreek Seeds - 1 tsp
4. Salt - Needed qty

Procedure :

1. Soak rice and fenugreek for about 3 hours.

2. Soak dhal just an hour before grinding.

3. Grind rice and dhal separately.

4. Mix them both together along with salt.

5. Allow the batter to ferment for atleast 8 hours.

6. Make idlies and serve hot with chutney/Sambar/Gosthu.


Swapna Raghu Sanand said...

I have seen so many posts that make idly making so complicated. This one was so simple and easy to understand.

One query: whenever I make idlis, I find they stick to the bottom and it takes all my energy and patience to get it off smoothly. Is there a secret to do this smoothly?

Nithu Bala said...

Hi Swapna, Welcome to my blog. Thanks for your wishes :-)

When your batter is ready to make idlies, grease the idly plates with oil (any cooking oil) and then pour the batter over it. After, the idlies are cooked, allow them to cool a bit and then takeout with a flat spoon.