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+ servings


Idli or steamed lentil-rice cake needs no introduction to any Indian. This healthy, protein-rich breakfast is a staple in South India.
5 from 1 vote
Course Breakfast
Cuisine Indian, Karnataka
Prep Time 30 mins
Cook Time 30 mins
Fermentation TIme 10 hrs
Total Time 11 hrs


  • 1 cup split black gram (urad dal)
  • 2 cups idli rava (cream of rice)
  • Salt to taste
  • 1 tsp oil


  • Wash the urad dal in running water. Soak it in sufficient water for 4-5 hours
  • Soak idli rava in water for 30-45 minutes
  • Once the urad dal is soaked, grind it into a very smooth batter by adding little water
  • Transfer into a large bowl. Fluff the batter using your hand to incorporate some air
  • Squeeze out the water from idli rave and add it to the urad dal batter
  • Mix it well making sure that the dal and idli rava are completely incorporated. Use your hands to mix the batter
  • Cover it and set aside overnight (8 to 10 hours) in a warm place to allow the batter to ferment
  • The batter will ferment by next morning and air pockets will be visible on it
  • Scoop out the batter that you will be using immediately and add salt to it (the remaining batter can be stored in the refrigerator for 2-3 days. Make sure you add salt just before making the idlis).
  • Lightly grease the mould on idli plates
  • Spoon in batter about ¾ of the mould
  • Steam for 12 minutes
  • Serve hot
Nutrition Facts
Amount Per Serving
Calories 32 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Carbohydrates 5g2%
Fiber 2g8%
Protein 2g4%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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