Homemade Idli
Idli is the perfect meal to kickstart your day with energy, nourishment, and a burst of probiotics. Whether you enjoy it with chutney or sambhar, it’s a wholesome and delightful dish for every occasion!

1 Piece
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Digestive Health: Idlis are made from fermented batter, which is rich in probiotics, helping to improve gut health and digestion.
Low in Calories: Perfect for weight watchers, as each idli is low in calories and doesn’t add excessive fats to your diet.
Rich in Protein: The combination of urad dal and rice provides a good amount of protein essential for muscle repair and growth.
Gluten-Free: Idlis are naturally gluten-free, making them ideal for those with gluten intolerance.
Boosts Immunity: The fermentation process increases the bioavailability of nutrients and supports your immune system.
39 kcal
in 48g
Protein:
1g
Fats:
0.4g
Carbs:
8.3g
Cholesterol:
0mg
Sodium, Na:
1mg
Potassium, K:
44mg
Idli, a quintessential South Indian breakfast dish, is not only light and delicious but also packed with health benefits. This soft, fluffy steamed rice cake is perfect for a healthy start to your day. Whether you pair it with sambhar or coconut chutney, it’s a satisfying and nutritious meal.
Ingredients
4
2 cups White rice
half cup Urad dal
2 tbsp Chana dal
1 teaspoon Sugar
Salt as per taste
Water as per needed
Tips
If you live in a cold climate, you can place the batter in an oven with the light on to ensure proper fermentation.
Ensure the batter is not too runny; it should be thick enough to hold its shape while steaming.
Idli is best served with sambhar (lentil stew) or coconut chutney for a well-rounded meal.
Directions
Rinse and soak the rice, urad dal, and chana dal in plenty of water for about 5-6 hours. This will help in easy grinding and fermentation.
Drain the soaked ingredients and grind them to a smooth batter using a food processor or wet grinder. Add water as needed to achieve a thick yet smooth consistency.
Once ground, transfer the batter to a large bowl. Add 1 tsp of sugar to help with the fermentation process, mix well. Cover the bowl with a cloth or lid and let the batter ferment for approximately 8 hours at room temperature or overnight.
After the batter has fermented and risen, add salt to taste and water if necessary to adjust the batter’s consistency.
Grease the idli molds with a little oil and pour the batter into the molds. Steam the idlis in an idli pot for about 15 minutes or until a toothpick inserted comes out clean.
After steaming, allow the idlis to cool slightly before removing them from the molds. Serve hot with sambhar or chutney.
This recipe yields about 18 idlis, with each idli weighing around 35g.
Notes
People with a sensitivity to urad dal or chana dal should avoid this dish.
If you are on a low-carb diet, limit the intake as idlis are primarily made of rice, which is high in carbohydrates.
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