Yield - 15 to 20 Idlis 

Ingredients: 

• 2 cups regular rice/idli rice (In this recipe, sona masoori rice is used) 

• 3/4 cup urad dal 

• 2 cups pre-cooked rice/leftover 

• 1/4 teaspoon baking soda (optional) 

• 1 teaspoon salt 

 

Method: 

1. In a large bowl, combine the rice and urad dal. 

2. Rinse the mixture thoroughly with water until it runs clear. 

3. dd 7 to 8 cups of water, cover, and let it soak for 5 to 6 hours or overnight. 

4. After soaking, drain the water and add the pre-cooked rice. 

5. Transfer the mixture to a blender, adding 1/2 cup water (or more if needed) and blend it to a coarse consistency. 

6. Let the batter ferment for 8 to 14 hours, depending on the weather.  

7. After fermentation, add baking soda and salt to the batter and mix well. 

8. Heat 2 to 3 cups of water in an idli steamer over medium-high heat and bring it to a boil. 

9. While the water heats up, lightly grease the idli moulds with oil and fill each cavity with the batter. 

10. Once the water is boiling, carefully place the idli moulds inside the steamer. 

11. Cover and steam the idlis for 8 to 10 minutes on medium-high heat. 

12. After steaming, turn off the heat and let the idlis sit, covered, for 2 minutes.

13. Then, remove the lid and let them rest for another 2 minutes. 

14. Carefully remove the idlis from the moulds using a silicon spatula.  

15. Serve hot with idli podi, sambar, or coconut chutney.