This South Indian breakfast snack is very healthy and now it is enjoyed all over India and even outside our country This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Parboiled rice (ukda chawal), Split skinless black gram (dhuli urad dal)
Cuisine South Indian
Course Snacks and Starters
Prep Time 1-2days
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Idli

  • 1 cup Parboiled rice (ukda chawal)
  • 1/2 cup Split skinless black gram (dhuli urad dal)
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • to taste Sea salt
  • for greasi for drizzling Sesame oil
  • to serve Coconut chutney
  • to serve Sambhar


  1. Soak parboiled rice, split black gram and fenugreek seeds in sufficient water in separate bowls for 10-12 hours. Drain and grind separately till smooth.
  2. Transfer all the pastes into a large bowl, add sea salt and mix well and set aside in a warm place to ferment for 10-12 hours.
  3. Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once.
  4. Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top of each idli.
  5. De-mould and place them on separate serving plates and serve hot with coconut chutney and sambhar.