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Idli and Chutney Recipe

Idli and Chutney is a popular Indian Breakfast
Author :
On :
Monday, 17 July, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Preparation Time :
16 hours
Servings :
Serves 6
Rated 4 based on 100 votes


  • 2.5 cups - Ponni (regular cooking rice)
  • 1 cup - parboiled Rice
  • 1.4 cup - Urad Dal
  • 1 tsp - Methi seeds - 1 tsp
  • Salt to taste
  • How to Make Idli and Chutney:

    1. Soak parboiled rice for 8 hours.
    2. Soak ponni rice and methi seeds for 5 hours (separately).
    3. Soak urad dal for 1.5 hours before grinding rice.
    4. Grind parboiled rice first coarsely. Then add ponni rice/methi to it. Grind to a rough paste.
    5. Add salt to taste while grinding.
    6. If your rice batter is too thin, wait for an hour.
    7. The water will float to the top.
    8. Take it out and use it for grinding urad dal.
    9. Grind urad dal to a fine paste.
    10. Mix it with rice batter.
    11. Let it stay 8 hours or overnight to ferment.
    12. You will see the batter risen, ready for making idli.
    13. Mix it well in one direction only and pour in greased idli mould.
    14. Keep it in pressure cooker for 19 mins on high flame (no whistle).
    15. Take it out of cooker and after 5-7 mins take out from the idli mould.


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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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