Rice Idlis | How to make Rice Idlis

15 reviews
Rate It!
By Bindiya Sharma
Created on 4th Dec 2015
  • Rice Idlis, How to make Rice Idlis
  • Rice Idlis | How to make Rice Idlis (238 likes)

  • 15 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 4th Dec 2015

About Rice Idlis

Soft, fresh steamed Idlis..served with sambhar and coconut chutney.

  • Prep Time8Hours
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

Rice Idlis


  • 1 1/2 cups Rice
  • 1/2 cup Whole white urad dal
  • Fenugreek seeds - 1 tsp
  • Thick Poha (flattened rice)- 1/4cup
  • Salt to taste


  1. Soak dal, rice and fenugreek separately overnight.
  2. Soak poha for an hour.
  3. Start the grinding the next day.In a blender add the fenugreek seeds first with little water and grind. Add poha and grind again.
  4. Now add the drained and washed dal with 1/2 cup water(can add more water if required).
  5. It will be frothy, scrape down and add the rice, grind with minimal water.Batter should be thick.
  6. Remove and pour out into an aluminium utensil. Add salt.
  7. Cover and let ferment in a warm place for another 7-8 hours, or till well fermented.
  8. Just before serving, add salt to the batter, brush idli moulds with ghee and spoon tablespoons of the batter into each mould, fill almost till the top.
  9. Heat water in a pressure cooker/Idli steamer and bring to a rolling boil.Place idli stand in cooker and steam for 10 minutes on a high flame.
  10. Turn off flame but take out idlis only after 5 minutes.
  11. Serve hot with sambhar and coconut chutney.

Reviews for Rice Idlis (15)

R.Anandi Anand2 days ago
hey bindiya,the photo of the idlis seem to be same of another member thenthisai prabhu is same.....

Krishna Das2 days ago
nice recipe

Shoba Bharathraj2 days ago
so...tempting idlis

Chehak Singla2 days ago
11/2 ? how much

Meenu Dhawan2 days ago
very nice

Dhara Shambh2 days ago
you don't have to put eno or baking soda? why aluminum vessel? any particular reason?

Usha Devaraj2 days ago
please let me know if the rice should be grinded coarsely or to a fine paste

Sudha Gujar2 days ago
Should the rice used be par boiled or regular

Sunita Kunwar2 days ago
Very good

sandhya passary2 days ago
when do we add salt

Paramjeet Kler3 months ago
Puffy iddlies .

Augusthi SriRamanathan7 months ago

Sarala Nahar10 months ago

Debjani Banerjee10 months ago

Meha Vyasa year ago