Idli and Chutney

Recipe by
Total Time:
16.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 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

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