Sep 4, 2009


Ingredients :
  • Idli rice - 1 cup
  • Toor dhal - 1/2 cup + 1 handful
  • Ginger - little
  • Dried Red Chilli or Green chilli- 1
  • Idli milagai podi - 2 or 3 tsp.
  • Onions - 2
  • Corriander leaves
  • Curry leaves
  • Mustard seeds , urid dhal , jeera , salt , hing powder , oil - little
Method : 

Soak Idli rice and toor dhal together for 4 -5 hours then grind it like Adai batter along with ginger + salt + dried red chillies + jeera. Chop onions and corriander leaves finely and then add it to the batter and mix well in oil greased idli plates , pour a ladle batter on the required plates and steam it for 5 -10 mins. Once done , allow it to cool for few mins and cut it into pieces and keep it ready in a kadai add 1 tsp. oil and add mustard seeds + urid dhal + jeera +hing powder + curry leaves and then add the idli pieces + little salt + idli milagai podi and fry well till it gets crispy eat it hot with Tomoto thokku or Red capsicum chutney.

Note :

Either u can prepare immediately after grinding or u can allow it to ferment overnight while grinding the batter , you can use fennel seeds + garlic if you wish. Do no forget to add onions to the batter before steaming .. only then the ildi will be very soft.


    1. Ceeralam, quite a unique name..i do the same with usual idli batter..

    2. Different one and looks delicious!

    3. Thanks a lot for all your comments ... got this recp. from one of my friend... it was very delicious...

    4. Looks so good and

    5. Different one and sounds Yum!! first time here, nice blog.


    Please leave your valuable comments/feedback. If having problems posting them, then you can also contact me at

    You May also Like:

    Related Posts Plugin for WordPress, Blogger...