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Idli (steamed rice cakes)

User Rating 5 Star Rating (1 Review)


Idli (steamed rice cakes)
Image © Nick Sieger/ Flickr
No longer just a South Indian favorite, Idlis are loved and can be found just about anywhere in India. Try them and you'll see why. The batter for Idlis needs to be fermented overnight, so prepare ahead of time.

Prep Time: 24 hours

Cook Time: 20 minutes

Total Time: 24 hours, 20 minutes


  • 3 cups rice
  • 1 cup skinless urad daal (black gram)
  • Salt to taste
  • 2 tbsps vegetable/ canola/ sunflower cooking oil


  • Wash the rice and lentils separately and soak overnight.
  • Grind each separately, into thick pastes (adding a little water at a time) in a blender.
  • Mix the pastes together and add salt to taste.
  • Keep the batter aside overnight to ferment.
  • Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
  • Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
  • Check the Idlis by poking with a toothpick. If it comes out clean they are done.
  • Serve piping hot with Sambar and Coconut Chutney (south Indian) .
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easiest and best one I have found., Member Mary01234

I looked at several idli recipes to make them homemade. After looking at several, I decided to use this one. A few of them differed slightly in ingredients, and in the method used. I chose this one because it called for the least, and necessary ingredients without any spices being enhanced, and the directions were very easy to follow. The idli's I made came out perfect when steamed. I would definitely use this recipe again. I also found it very easy to freeze the extra batter once made in an airtight container, and took some out a day or so in advance and used it as I needed it without compromising taste or texture when cooked. Perfect each time!

78 out of 82 people found this helpful.

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