Sunday, 14 July 2013



Being a tamilian, If I don't put the recipe of Idly/Dosa it will be bad on me.It is a very simple and healthy recipe as Idly is steamed. 


Idly Rice - 4 Cups
Urad Dhal - 1 Cup
Fenugreek Seeds - 2 Teaspoon
Salt - as per taste


Wash the Idly rice and soak it for 6 hours. Wash the Urad Dal and soak it separately with Fenugreek seeds for 1-2 hours.

In the Wet Grinder, grin the rice first till it becomes into a smooth,thick batter. add water as necessary. Please ensure that you check the grinder often. If the Grinder gets heated up then it will affect the quality of batter. 

Once the rice is done into a thick batter, remove it into a tall vessel.

Now add the urad dhall into the grinder and grind it well  using as much as water as required. While grinding the Urad dhall we will grind the Fenugreek seeds as well. 

Now add the Urad Dhall batter to the Rice Batter and Mix it well. 

Please ensure that the vessel is tall enough as the batter will ferment and will double in quantity. 

If you dont put the batter in a tall vessel it may spill all over your counter and cleaning the kitchen counter would be a task. 

Cover and keep aside the batter to ferment may be overnight or a minimum for at least 7-8 hours. The time taken to ferment differs from place to place and season to season, so sometimes it may also take 12 Hours in some places. 

Once the Batter is fermented, it is ready to use to make Soft Idly. 

Take the Idly Mould and grease it with very little oil. This will keep the Idly soft and it will be easy for us to de mould the idly. Now pour the batter onto the Greased Idly mould and steam for 15 - 20 minutes. 

You can check whether the Idly by inserting a toothpick. If the Toothpick comes out clean it is done. 

Enjoy with Coconut Chutney/Mint Chutney/Sambhar/Vadacurry. 


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