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Idli is one of the most most popular south Indian recipe all over the country. Extremely scrumptious, light, fluffy and nutritious, Idly is an ideal Breakfast dish. Made of rice and Urad Daal, making Idly is not difficult at all, though its preparation takes a little time as the batter for Idly requires fermentation, but its end result is all worth to try it.  As it is a steamed food with minimum oil and no spices, it very healthy food for all.
Preparation time : 30 mts (plus 8 hours soaking and 14 hours fermentation time)
Cooking time : 30 mts
Serves : 4 people


  • 2 cups rice
  • 1 cup Urad Dal
  • 1 cup Poha
  • Salt to taste
  • 2 tsp oil
  • Sugar to taste
  • 1 tsp Methi Seeds
Homemade Idli-Idly


  • Wash and soak rice in enough water for 8 hours.
  • Wash urad dal and soak along with methi seeds for 8 hours.
  • Wash poha and soak in water for just 5 mts.
  • Now combine poha, rice, urad dal and methi seeds together and grind coarsely.
  • Store idly batter in any steel pot, cover and leave it to ferment overnight or till the batter rises to almost doubles in size.
  • Add salt, oil in to fermented idly batter, mix gently.
  • Grease idly trays with oil, pour a big tbsp of idly batter, place idly tray in idly container with enough water and steam for 15 to 20 mts.
  • Take out idly trays and leave it to rest for 5 mts.
  • Serve idlis hot with sambhar, coconut chutney!

Homemade Idli-Idly

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Comments :

No Image Manju :     11 June 2016
Thanks for the recipe
No Image Madhura :     13 June 2016
You are welcome. Stay tuned.

No Image Melanie :     24 June 2014
Hi Madhura, Let me introudce myself, my name is Melanie and I am a Bombay Goan in Canada. I really enjoy your cooking and have tried many of your dishes too as I like to eat different kinds of food. My question is, I have noticed you have not added yeast in the idli batter as in goan idlis (called SANNAS) they use coconut toddy or yeast so how did your batter just rise. I am kinda confused so please help me understand this. Thanks Melanie
No Image Madhura :     26 June 2014
Hi Melanie, Thanks for stopping by and taking time to try out recipes. In India we generally keep Idly or dosa batter overnight for fermentation, so you don't really need to add any rising agent in the batter. Of course if you want instant Idlies you can go ahead and add yeast in that. But nothing beats the taste of naturally fermented Idly. Thanks for asking. Keep watching. grin

No Image shoba :     8 November 2013
Madhuji let me know which rice has to be used for idly in your recipe.

No Image Jack :     30 May 2013
Swati, fermentation occurs near room temperature, so if you use your oven, it should be off as it is very difficult to keep an oven temperature low enough to avoid killing the yeast. <br/> <br/>You are depending in this recipe on natural yeasts (Saccharomyces cerevisiae and similar strains) present in or on the urad dal, methi, or rice to inoculate the mixture and for fermentation to begin. This is why you do not cook the urad dal, rice, etc first as cooking will kill any yeasts already present, but instead allow these ingredients to soak in tepid water, which will begin the fermentation. <br/> <br/>A trick to kick start fermentation is to stir the mixture fairly frequently in the beginning in order to get more oxygen in the mix. Once fermentation begins, as indicated by small bubbles forming, however, you should no longer stir. You can also leave the pot uncovered for the first few hours which will allow wild yeasts in the air to also inoculate the mix. After S. cerevisiae from whatever source gains a foothold and the fermentation begins, it will quickly overwhelm and inhibit any other competing yeasts. <br/> <br/>I hope this helps.

No Image Swati :     14 March 2013
Hi Madhura, I have recently come down to the USA with zero knowledge in cooking smileBeing a south indian am very fond of Idlies. Could you please help me out by telling how to ferment the batter? I mean what should be the oven temperature exactly. Since I have tried many times keeping it the oven but either there is no change in the batter volume or the batter becomes half the quantity.Awaiting for your reply smile <br/>Btw thank you for the sabudana khichadi. It came out well.

No Image Roopamala Jinasena :     3 December 2012
hi Madhura.thanks to u.i like u cooking videos.I try some recipes.Its very good.I have problem in murukku ;i think i didnt did that properly.just i wants to know if u use rice flour;its olso have to steam or fry?can u tel me pleace.thanks.Iam Roopamala from france. <br/>