3-4 Servings ~ 10 minutes
  • 3 Cups Idly Rice
  • 1 Cup Urad Dal (white)
  • 1/4 Cup of cooked Rice / 1 Tbsp of Soaked Puffed Rice (Poha)- Optional
  • Salt to taste
  • Oil for Greasing

Rice Idly – Variety 2

This is an other variety that my friends in Kochi gave me.


– Pick, wash and soak rice and urad dal separately for at-least 6-8 hours.
– Drain water and grind urad dal and cooked rice along with salt to a smooth paste using water.
– Drain water and grind the rice to a coarse to smooth paste with as little water as possible.
– Now mix both the grinded rice and dal mixture together into a batter.
– Place the vessel in a warm place and allow the batter to ferment overnight (atleast 8-9 hours).

– Idly’s are ready to be cooked when the batter is well fermented.
– Grease the idle plate and pour the batter into each mold. Also small bowls can be used.
– Place it in a pressure cooker without the weights with little water underneath.

(Attention: If lots of water is used the Idly’s in the last plate become sloggy and too litte water will burn the bottom of the cooker.)

– Steam cook idly’s on medium flame for about 6-7 minutes or until done.
– Use a butter knife/spoon dipped in water to remove the idly’s .
– Cool them for 1-2 minutes and then serve them with sambar or chutney.

Makes 35-40 Idly’s depending on the idly mold size.


– Use the water used for soaking the rice to grind the batter.

Thoughts on “Rice Idly – Variety 2

  1. You saved my family let me say…they say my idly’s are hard, so wasnt making them, tried this new recipe from your blog and they liked it…

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>