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Enjoy the taste of Soft Idli - the favorite breakfast of South India... Try this out and send your suggestion in the comment box below...


  • 2 cups Rice
  • 1 cup Urad dal
  • 1 tsp Methi seeds
  • Water
  • 1 cup Pohe
  • 1 tbsp Salt
Idly - Marathi Recipe


  • Take rice into a bowl and wash it really good with water for 2-3 times.
  • Add water and soak the rice for 4 hours.
  • Take urad dal and add methi seeds.
  • Mix well and wash them really good with water 2-3 times.
  • Add water and soak for 4 hours.
  • Take pohe and wash with water. Soak for just about 5 minutes.
  • Take the dal out into a blender pot and add water.
  • Blend well into fine paste. Transfer the batter into a pot.
  • Take rice and pohe in a blender pot and blend into a little coarse batter.
  • Take the rice batter out into the dal batter.
  • Take a whisk and mix well for about 4-5 minutes.
  • Cover and ferment the batter for 10-12 hours.
  • Add salt and mix well.
  • Take the idly stand and grease it well with oil.
  • Add the batter in each mould and leave some space for idly to puff up.
  • Arrange the idly in crisscross pattern.
  • It means idly in upper dish should come in between 2 lower idlies.
  • Add 1”water in idly cooker and put the idly pot in it.
  • Steam the idlies on medium heat for 20 minutes.
  • Let it rest for 5 minutes more.
  • Take the idly pot out of idly cooker and rest for 5 minutes more.
  • Take the idlies out. Idlies are already.
  • Serve with hot sambar and khobaryachi chutney.


  • Pohe help in making idly nice, soft and spongy. If you don’t want to add pohe, you can use 1/2 cup boiled rice.

Idly - Marathi Recipe

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