Idli is a very healthy common breakfast of Kerala. There are varieties of Idli made using rava, oats etc. Learn how to prepare plain idli


  • Urad Dal (Uzhunnu Parippu or Black Gram) – 1 cup
  • Rice Flour – 3 cups
  • Salt – As required
  • Water – As required
  • Baking Soda – A pinch (Optional)


  • Wash and Soak Urad Dal for about 3-4 hours.
  • Grind Dal to make a smooth mix.
  • Add rice flour and salt to the ground dal and mix well. Add a little water if required so that no lumps are formed. You can use the blender for mixing everything together. You can also add a pinch of Baking Soda if you are staying at places where the temperature is low.
  • Store the batter in a large vessel and keep it overnight or for 10-12 hours, so that the batter ferments. Leave the batter in a warm place. (I usually keep the batter in the Oven, so that it ferments well.)
  • Once the batter is well fermented, mix the batter well and pour ladle fulls onto greased idli plates and steam using an Idli Maker or Pressure Cooker for 10-15 minutes.
  • Serve with hot chutney or sambar.

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