Kerala Idli


Kerala Idli

Softest idli u can ever imagine
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people


  • 2 cups Idli rice
  • Whole black gram A little more than 3/4 cup and less than 1 cup, Uzhunnu
  • 2 tbsp Boiled rice
  • Salt As reqd


  • Soak Rice and Uzhunnu overnight or minimum 4 hours
  • Grind Uzhunnu with a little water, don't add too much water but just enough to grind the dough. This has to be ground to very smooth creamy consistency.
  • Pour it into a container
  • Grind Rice with very little water, just enough for it to grind. Towards the end, add boiled rice and salt. This does not need to be ground really well like uzhunnu. A rough texture is good.
  • Mix this into the dough of Uzhunnu,mix everything together and keep it overnight. In cold Countries, you can warm the oven for few minutes and keep the container inside the over. By morning, the dough will rise up a little bit and you will have a sour smell.
  • Stir it nicely, check the salt and consistency of dough. For idly dough, keep the consistency thick. Pour them into idly thattu.Once you close the lid of Idli thattu, keep it on high flame and cook for 10 minutes. then couple more minutes on low flame and check with a fork if its cooked. Serve warm and enjoy!
Tried this recipe?Let us know how it was!

Response (8)
  1. f
    femi irshad May 19, 2009

    no one uses yeast for idli batter,this is a stupid recipe

  2. D
    Deepa July 25, 2007

    R u sure it`s an idli recipe?Pls….nobody adds yeast to idli/dosa batter it will taste like appam.

  3. L
    Lata July 10, 2008

    This is Manglorean Sanna recipe and they steam it in cups. They use Yeast and little urad dal. Dont use for Dosa as it will give aappam effect.

  4. s
    swetha June 7, 2007

    I havent tried this recipe. Before I try this i have a small doubt.what do you mean by idli cups. is it idlli rava?
    Does boiled rice mean cooked rice or parboiled rice?

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