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5 from 3 votes
Idli steamed rice and lentil cake

Steamed rice and lentil cake made with fermented batter and perfect for breakfast or any meal.

Course: Breakfast
Cuisine: Indian
Keyword: idli, idli chutney, idli sambar, Idli savory rice and lentil cake
  • 6 cups Idli rice soaked in water overnight
  • 2 cups split black gram (urad dal ) soaked in water overnight
  • 1 tsp fenugreek seeds
  • 31/2 tsp salt
  • 1 cup cooked rice
  1. Soak and immerse the rice, split black gram (urad dal )and fenugreek seeds in water overnight

  2. Grind the rice to a fine paste with a little water in a wet grinder 

  3. Pour the batter into a container 

  4. Next grind the split black gram (urad dal ), fenugreek and cooked rice to a fine paste

  5. Pour this batter into the same container containing the rice batter 

  6. Add salt and mix well

  7. Keep it covered in a humid or warm place for fermenting

  8. After about 6 to 8 hours the batter will ferment and rise up

  9. Fill water in the idli cooker and bring it to a boil.

  10. Add the batter to the circular compartments  coated with a little oil in the  idli steaming plates .

  11. Arrange the idli stand with  the batter in the steaming plates  , close the lid and steam.

  12. The steam starts giving out a whistling sound as it is getting cooked.After about 15 to 20 minutes the idlis will be cooked.

  13. Let it cool down for about 10 minutes. Take out the idli plates from the steamer.Gently scoop out the idlis with a spoon and transfer into a serving bowl.

  14. Serve with coconut or tomato chutney , sambar or chutney powder.