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by: Maa Simply too good

Idli, ranks as, a number one health dish. Fermented, steamed, easily digestible, you name it and It gets, all the ticks in the box, under that category. It is the most 'taken for granted dish' that is a daily standard affair as breakfast / tiffin in south.This soft and spongy steamed dumpling delight ' The Idlis' is a sure testament of 'Everything happens for good'!


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serves: 9-12

4 1/2- 5cups Parboiled Idli Rice / Parboiled Brown or Red Rice / Parboiled Millet Rice

1/4 cup Black dal / Udad dal (skinned whole / split)

1 tsp Fenugreek seeds

Water - as required

Rock Salt - as per taste

1-2 tsp Sesame Oil / ghee

Nutrition Facts
¤ IDLIS | BROWN AND RED RICE IDLIS | MILLET IDLIS ¤ (https://maasimplytoogood.wordpress.com)

Servings Per Recipe: 9

Amount per Serving

Calories: 111

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 19.2 mg
  • Total Carbs: 21.7 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 0.2 g
  • Protein: 3.5 g

how is this calculated?

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1.  Wash, rinse, soak the rice separately in one vessel and similarly, Udad dal along with fenugreek seeds in another vessel, with sufficient water, to assist in swelling up of the grains, for about 2 hrs.

2.  Then grind the udad dal along with fenugreek seeds in a wet grinder, adding water gradually as required for at least 20 mins, till you see stiff peaks in the fluffy batter. Remove it out into a vessel and set aside.

3.  Now grind the idli rice in the wet grinder, adding water gradually as required, for at least 20 mins, till you get a pouring consistency batter. After about 20 mins, add the fluffy udad dal batter gradually in installments and continue grinding for another 20 mins. Keep the batter overnight for fermenting.

4.  Next morning, add salt, about a handful or as per taste and mix well. Grease the idli plates with sesame oil / ghee, pour the batter in each of the moulds, place it on the idli stand and steam the idlis in a pressure cooker without the whistle or an idli steamer for about 15 mins.

5.  Serve these hot along with Coconut chutney, green chutney, tomato onion chutney, sambhar and Idli molaga podi. It can combine with just about any accompaniments that you like.

6.  Idli

7.  Options:

8.  For Millet Idlis, Brown rice and Red rice Idlis replace the the parboiled Idli rice with par boiled Millet of your choice, parboiled brown rice, parboiled red rice, respectively and follow the same recipe.

9.  Idlis can be cut into wedges and dipped in Idli Molaga podi and served as canapes or a hors d'oeuvres to be snacked up on or even a great 'To go' kids lunch box idea.

10.  Idlis can be cut up into small pieces and made like upma and called Idli seeyali.

11.  Idli batter is also used to make Dosas, Uthappams and Kuzhipaniharam.

Cooks' note:
1. All the steps for preparing, the idli batter (just like the cake batter) are important for getting soft and spongy idlis.

2. Wet grinder is a must and grinding the batter for a longer time, gives it good amount of aeration, once again, the key to getting soft and spongy idlis.

All the very to best to all, towards your efforts in mastering the art of making Idlis!

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