Iddli - Iddly Kerala Style

Iddli - Iddly Kerala Style

Iddli - Iddly Kerala Style

Iddli - Iddly Kerala Style

Category : Vegetarian, Breakfast

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By Sapna Nair(pachakam...

Published On: 26 Sep 2001

Rating: 3
25 Votes, 21 Reviews
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20 Minutes
Served : 8
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Directions

Step 1

Soak black gram dhal and fenugreek seeds together and ponni rice separately for 4 hours.

Step 2

Wash and grind the gram dhal, fenugreek and rice separately.

Step 3

Mix the iddly batter together by adding salt to it.

Step 4

Keep the iddly batter outside overnight until it ferments.

Step 5

Pour the iddly batter into greased moulds and cook for 10 minutes.

Step 6

:- Iddli - Iddly kerala style is ready

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Reply
Lynda

Nice recipe..Will surely try it.. What will go great with these idlis is coconut chutney.

user
Reply
gigi

Grind 1 hand of cooked rice or soaked beaten rice along with the mixture which makes the idly more softer.

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Reply
Priya

its yummy

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Reply
Deepa Rajesh

I think the measures of rice and udid dal is ok, but if you could add a half cup of cooked rice it will be more fluffy and soft. Try it and see.

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Reply
Vanila

I suggest 5 cups of Rice with 1 cup of Urid Dhal- This gives soft idli( If u dont get it soft- try adding some baking powder)

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Reply
liril

i usually use the american long grain rice..and it comes out great. ofcourse u8 need to soak it for atleast 8 hrs. also, try taking same amounts of rice and urud dal..thats the way it works in colder countries..

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Nithya

Recipe is good but here in Vietnam the rice which we get is not good so iddlis are not coming out alright. Its not practical to bring from Kerala ponni rice always. The rice is very sticky. Sometimes even if i put Urag dal more its not coming out alright. So if someone could help me i would be greatful.

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Reply
manju

U shold add 4 cups of rice and 1 cup of urid dhal.soak rice and dhal for atleast 5 hour and grind this using ice cold water.after mixing ferment it in oven.Just preheat the oven and turn it off and keep the grind batter inside and close the oven.it will ferment very fast.In winter this is the easy method to ferment.

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Reply
Honey

Does the author means ponni raw rice or ponni boiled rice.

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RoseMary

it is sooo yummyyyyyyy

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Reply
Lia

The receipe is good, Onion chamandhi is a good combination with Idly. I would like to inform Mr.Humphrey Fernandez ,that u can buy rice and other Kerala foods from Coconut Groove which is in Mississauga. Thanx for the good receipe.

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Reply
MILI

WASTE OF TIME.YOU WILL GAIN WEIGHT BETTER STOPING EATING

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Reply
Anto

It`s yummy and mouthwatering. Make it and enjoy. It`s really delicious.

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Reply
charley

ayyoo, verry verry excellent receipe. use some warm water to grind the dal and rice. very good.

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Reply
vani

for those who can`t get ponni rice, can use raw rice(pachari) also with the same proportion. the idli will come out nice. in tanzania i also use pachari for idli.

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Reply
saju

sure, this is a very good recipe.... but to make it excellent, add half cup of cooked rice while grinding rice. this will make idli softer. and those who prepare idli with palakkadan matta rice instead of ponni rice, can change the rice proportion as two cups of matta rice+one cup of ponni rice. besides adding two or three curry leaves and a pinch of coriander leaves into the water inside the idli vessel while cooking, will give idli a very good flavour. thanks

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Reply
haiya

You can just add idli ponni rice two cups and one cup of urad. even the idlis will come like flowers, as soft

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Reply
Mini Alex

Variation:You can add chopped ginger,onions and curry leaves to the batter and cook it.Not to add fenugreek for this variation.Tastes and smells great.Enjoy with chutney.

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Reply
RUBY

the usual iidly recipe is one cup boiled rice to 1 fourth cup of urad daal.

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Reply
Humphrey Fernandez

iddlies with chutney are delicious. But where do I buy Ponni Rice in Toronto or Mississauga, Canada?

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Reply
babitha

NOT INTERESTING

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