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Indian Idly

A simple, healthy food for breakfast or dinner
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, dinner
Cuisine: Indian
Keyword: Idli, Idly, Indian cuisine, vegan
Servings: 2
Author: Sivasankari


  • 4 cups idly rice
  • 1 cup white gram
  • 2 tbsp fenugreek seeds
  • Water as much as required
  • Salt as much as required
  • ½ cup coconut grated
  • 4 green chilies
  • 5 shallots
  • 2 inch ginger
  • 1 inch tamarind
  • 2 tbsp oil
  • 3/4 tbsp mustard
  • 1 tbsp white gram
  • 7 curry leaves


  • Wash off the rice and white gram separately.
  • Take the washed rice, and soak it for 2 hours; and the white gram for 1h15m.
  • You can add fenugreek seeds to the white gram for soaking them.
  • Drain the water, and grind the gram and fenugreek seeds until you get a fine paste (add as much water as needed).
  • Place the paste into a bowl.
  • Grind the rice a bit coarsely (add water accordingly). Make sure the batter is a little thicker.
  • Take a large vessel, and pour both the batter and the salt.
  • Use your hands to mix the batter with the salt, so that it can ferment quickly with a fluffy texture.
  • Set that aside for 5-6 hours.
  • Once it is well-fermented, whisk it nicely.
  • Take the idly cooker, and place it on the stove.
  • Preheat the cooker for 2-3 minutes, with 2 cups of water.
  • Grease the idly mold with oil, and pour the batter into each mold. Don’t fill the mold fully. Leave a little space for the idlies to rise.
  • Cover the cooker with a lid. Put the weight or whistle only when the steam comes out.
  • Cook for 15 minutes, and turn off the stove.
  • Take out the stand using gloves or any other clothes. Then, with the aid of a butter knife or spoon, scoop the idlies out of the mold.
  • Prepare the delicious chutney while the idlies are getting ready.
  • Take a mixer and put (grated) coconut, shallots, green chilies, salt, tamarind, ginger, and some water.
  • Grind them well (no need for it to be a fine paste).
  • Transfer that into a bowl.
  • Heat a pan, pour oil as mentioned, and add mustard seeds when the oil becomes hot.
  • Once the mustard seeds started spluttering, add white gram, and fry until it turns golden brown.
  • Put the curry leaves, and fry them until they become crispy.
  • You will get an awesome and tempting aroma.
  • Switch off the stove, and immediately pour the tempering on the chutney.
  • Serve the hot idlies with spicy chutney.