Kushboo Idly | How to make Kushboo Idly

By Sagarika Sudharshan  |  9th Oct 2015  |  
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  • Kushboo Idly, How to make Kushboo Idly
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About Kushboo Idly Recipe

I know many of you will be wondering by looking at the name “Kushboo Idly” and some of you must have already started thinking the first time you had a Kushboo idly. I was talking with my mom the other day and asked her if there’s any other type of idly which I can prepare rather than same. She instantly said try Kushboo idly. My husband is from Andhra and I am basically from Chennai. He loves south Indian food. When I prepared this Kushboo idly for him at dinner, he laughed and asked why the name ‘Kushboo Idly’?, Kushboo Idly is named after the chubby and bubbly south Indian actress Kushboo. This Kushboo Idly’s will be soft, fluffy and pure white. It goes well with sambar and chutney.

Kushboo Idly

Ingredients to make Kushboo Idly

  • Raw rice 2 Cups
  • Urad Dhal 1/4 Cup + 2 Tbsp
  • sago/Sabhudhana /Javvarisi 1/4 cup (white big ones)
  • fenugreek seeds 1/2 Tsp
  • water and salt as required

How to make Kushboo Idly

  1. Wash everything well : Rice, sabhudhana, urad dal and fenugreek seeds and soak well in water for 8-10 hours or overnight.
  2. In a Grinder, add everything with required water and prepare the batter. The batter should not be too thick or too watery. Prepare the batter the same like u prepare for a normal idly.
  3. Remove the batter from the grinder, add salt and let it ferment for 8 hours until it’s all nice and foamy.
  4. Pour the idly in idly plate and steam it for 15 minutes like we normally steam regular idlys.

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