How to make Chilli Garlic Idlis -

Spicy steamed snack with fresh garlic

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (उकड़ा चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : Karnataka

Course : Snacks and Starters

For more recipes related to Chilli Garlic Idlis checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Fruit Kebabs Parmesan French Fries Stuffed Chicken Breasts Cheese Sandwich With White Sauce

Chilli Garlic Idlis

Chilli Garlic Idlis Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1-2days

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chilli Garlic Idlis Recipe

  • Parboiled rice 1 cup

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Salt to taste

  • Green garlic 2 stalks

  • Red chilli flakes 2 teaspoons


Step 1

Wash and soak rice and urad dal separately for at least four hours.

Step 2

Drain and grind rice to a coarse batter and dal to a fine batter using enough water.

Step 3

Mix both the batters adding sufficient water to get a dropping consistency.

Step 4

Add salt and keep it covered, in a warm place, to allow it to ferment for four to five hours or overnight.

Step 5

Trim, wash and chop green garlic fine. Mix half the chopped green garlic with the fermented batter.

Step 6

Lightly grease the idli moulds with oil. Put some water in the steamer and let it come to a boil.

Step 7

Pour a spoonful of batter into each dent. Sprinkle the remaining chopped green garlic and red chilli flakes on top of each idli and place the mould in the steamer.

Step 8

Steam the idlis for twelve to fifteen minutes. Unmould and serve hot with a chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.