Thayir Idli

Raw rice -2 cu
Dehusked Black gram – 1 cup
Cumin seeds – 2 tsps.
Black pepper – 2 tsps.
Bengal gram dhal – 1 Tbl.sp.
Rock salt – 2 ½ tsps.
Sour skimmed curd – 2 cups
Green chillies – 10
Cooking soda – ½ tsp.
Oil – 2 Tbl.sps.

Yield : 20 Idlis
Nutritive value of 1 Idli
Energy : 88 K.cals
Carbohydrate : 18 gms.
Protein : 3.1 gms.
Fat : 0.3 gm


1. Soak dhal and rice separately for 2 hours.

2. Grind dhal with just enough water until frothy.

3. Grind rice with green chillies till coarse rawa consistency.

4. Mix both together (dhal & rice) with sour curds and salt before removing from grinder.

5. Put pepper,cumin and bengal gram dhal on top of the batter and close with a lid.

6. Allow to ferment for 15 to 20 hours.

7. Next day before preparing Idlis, pour hot oil and soda, to the batter.

8. Mix well and pour on a greased cooker plat, for 1 inch depth.

9. Steam until cooked, or approximately for 30 to 40 mintes.

10. Cut into squares and serve hot with chutney.

Variation: Finely cut coriander leaves, curry leaves and chopped ginger can be added to the batter before steaming.

Note: In all curd based Idlis use thick sour curd only for better results.

Beginner ‘s Tip: To test steamed Idlis:
Pierce a toothpick / knife into cooked Idli. If dough doesn’t stir to the stick, Idlis are cooked properly. If by touch, steamed idli’s spring back without sticking to hands, it is done.

Methi Idli

Par boiled rice – 3 cups
Fenugreek seeds – 25 gms. (level)
Rock salt – 3 tsps. (heaped)
Soya beans- 50 gms.

Yield : 36 Idlis
Nutritive value of 1 Idli
Energy : 66 K.cals
Carbohydrate : 14 gms.
Protein : 1.8 gms.
Fat : -

K.cals = Kilo Calories = Calories

1. Soak fenugreek, soya beans together for 3 hours.

2. Soak rice separately for 2 to 3 jours.

3. Grind fenugreek and soya neans till soft and frothy for nearly ½ an hour using atleast 3 cups of water for grinding.

4. Grind rice to fine rawa consistency and mix both togather with salt.

5. Allow to ferment for 15 hours.

6. Grease the Idli plates with Oil, pour ladle full of dough in wach pit.

7. Put it inside idli streamer / pressure cooker.

8. Steam for 7 to 10 minutes (depending upon the size).

9. Take out from streamer and loosen the edges with a flat spoon.

10. Turn the idlis on tp another plate and serve hot.

Note: Always salt should be added at the end of grinding. If salt is added before, Idlis may become harder.

Idli Recipe For Breakfast

Par boiled rise – 4 cups (level)
Black gram dhal – 1 cup (level)
Fenugreek seeds – 1 ½ tsps.
Rock salt – 3 tsp. (heaped)
Rice flakes – 1 Tbl.sp.

Yield : 48 Idlis
Nutritive value of 1 Idli
Energy : 57 K.cals
Carbohydrate : 12 gms.
Protein : 1.7 gms.
Fat : -

1. Soak rice, rice flakes and fenugreek togather for 3 hours. Soak dhal separately for ½ an hour with 3 cups of water.
2. Grind dhal till smooth and frothy, using all the soaked 3 cups of water.
3. Grind rice to fine rawa consistency.
4. Before removing from grinder, mix salt and ground dhal to the rice mixture well.
5. Keep in a large container, so that there is enough space for the batter to ferment.
6. Grind the batter previous day itself so that the batter is fermented for atleast 15-20 hours.
7. Next day morning mix the batter well and pour in greased Idli plates and stream for 7 to 8 minutes in pressure cooker.

Few hints to prepare soft Idlis:
1. Pour just enough water while grinding itself. Do not add water next day.
2. Streamed Idli because hard, if batter is very thick
3. Dhal should be ground for atleast 20 to 30 minutes in a normal grinder, till frothy (In case of using mixie time is not a bar)

In few placesdhal alone is grounded and it is mixed with “Idli rawa”. In that case use little more dhal thanmentioned in the recipe.

Idli rawa:
Pound par boiled rice to fine rawa consistency. Soak this for 10 minutes and then drain excess water mix with dhal paste, With enough salt and allow to ferment.

Variations using the Idli Batter
1. Mix finely cut onions, green chillies, coriander leaves, crushed ginger with a table spoon of soaked bengal gram dhal to the left over sour idly batter,and prepare idli. [Large,single Idli can be steamed in a cooker plate ]

2. Prepare thick masala with mixed vegetables. Grease a cooker plate and pour Idli batter till ½ an inch in that container.Steam for two minutes and then spread masala on top.Pour more batter on top and steam till it is cooker properly. While serving, turn over and smear mint chutney on top. Cut into square/ triangles and then serve.

3. Idli Podi: Steam Idlis and then crumble it coarsely. Heat oil,add seasonings with cut green chillies and onion. Fry till transparent and add crumbled Idlis with turmeric powder and salt. Fry well and serve. [Instead of green chillies, preserved curd chillies or garlic chilli powder can be used. ]

4. Cake Idli: Left over sour Idli batter – 1/3 of the ground batter, Bengal gram dhal – ¼ cup, Green gram dhal- ¼ cup.

Soak both dhals together and grind to coarse rawa consistency. Mix it with the sour Idli batter with little more solt. Add finely cut coriander leaves, curry leaves and crushed ginger. Heat 2 tablespoons of oil and season with mustard urad, bengal gram dhal and cut green chillies. Pour over the batter with ¼ tsp.of cooking soda.Mix well and steam as big plate Idli. Serve hot with following powdered mixture. Fry little mustard along with 2 tsps. of cumin seeds, 1 table spoon of black gram dhal, few preserver curd chillies, curry leaves till its colour is changed. Pound coarsely.
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