Kudalai Idli

Recipe by
Total Time:
12 hours and 30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Idli Recipes from Bawarchi.com 

Idli is a familiar and popular breakfast recipe across Southern India. This savoury cake is greatly loved by many and recognised as a healthy breakfast option, worldwide. There are many innovative idli recipes and once such is 'Kudalai Idli', made with boiled rice and mixed dals. Children will enjoy eating Kudalai idli because of its interesting shape. The batter mixture consisting of rice, dal, green chillies, ginger, curd and black pepper powder must be allowed to ferment for 8 hours to get the perfect consistency. 

This highly nutritious, protein-filled dish is for everyone , irrespective of age. Kudalai Idli can be prepared by placing small cups in normal pressure cooker or it can also be cooked in idli moulds. Get ready to grab a plate of Kudalai Idli and relish it along with any spicy chutney of your choice.

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • Boiled rice-1 cup
  • Tur Dal-1/4 cup
  • Urad Dal-1/4 cup
  • Channa Dal-1/4 cup
  • Moong Dal-1/4 cup
  • Curd-1/4 cup
  • Ginger-a bit
  • Green Chillies-3
  • Black Pepper Powder-1 tsp
  • Salt-to taste
  • Oil-1 tsp
  • Ghee-1 tsp
  • Cashew nuts-a few

How to Make Kudalai Idli

  • Soak rice and dals in water for 4 hours.
  • Strain and place it in a blender along with green chillies and ginger.
  • Adding salt, grind the mixture coarsely. Transfer the contents to a vessel.
  • Add curd and black pepper powder. Allow it to ferment for 8 hours.
  • Next day, mix the batter well. In a pan, add oil and ghee. Add cashew nuts and curry leaves into it.
  • Once they turn brown, add the temperings to the batter.
  • Add water in a cooker and steam idlis by pouring them in small cups as shown in the picture.
  • You can steam in idli moulds as well. Serve hot with chutney or sambhar.