Jan 272015

Idly is a very common south Indian breakfast recipe that is made using urad/black gram dal and idly rawa. The process is very easy with most of the time spent mainly in soaking and fermenting the dal. Soft and fluffy idlis make for a very comforting breakfast and when served with a yummy chutney like coconut or tomato on the side, it becomes even more enjoyable !!


If you are looking for any chutney recipes, do check out the below recipes.

  1. Tomato chutney
  2. Coriander chutney
  3. Ginger chutney
  4. Capsicum/Bell pepper chutney
  5. Onion and coriander chutney
  6. Tindora/dondakaya chutney

Makes: about 20 idly

Cooking time: 10 mins

Soaking time: 12 hrs

Fermentation time: 12 hrs


Black gram/whole urad dal/minapappu – ½ cup

Idly rawa – 1 cup

Salt – 1 tbsp

Oil – 1 tbsp



  1. In a large bowl, soak the dal in 4 cups water. In a separate bowl, soak the idly rawa in about 5 cups water. Let them rest for atleast 10-12 hours.
  2. Discard the water in both the dal and rawa. Blend the dal to a smooth thick batter. Transfer to a larger bowl.
  3. Squeeze the water from the rawa and mix it in the dal batter.
  4. Add salt to taste and mix thoroughly until the rawa and dal are well combined.
  5. Cover and let it rest in a warm place to ferment. This will take atleast 10-12 hours.
  6. The batter would have risen a bit, mix well and make idly with it now.
  7. To make idly, grease the idly pan with ghee or oil and pour a ladle full of batter. Place the pan in idly cooker/pressure cooker and let it steam for 10 minutes.
  8. Remove from heat and let it rest for atleast 5 minutes before opening the cooker.
  9. Serve hot with any south Indian chutney.


  1. If using pressure cooker for the idly, remove the whistle.
  2. The key to making soft idly is to soak the dal very well, atleast 12 hours.IMG_2053-3

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