Rice Idlis | How to make Rice Idlis

16 reviews
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ByBindiya Sharma
Created on 4th Dec 2015
  • Rice Idlis, How to make Rice Idlis
  • Rice Idlis | How to make Rice Idlis (334 likes)

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

About Rice Idlis

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

Rice Idlis is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Kerala cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Rice Idlis at your home. Rice Idlis by Bindiya Sharma will help you to prepare the perfect Rice Idlis at your home. You don't need any extra effort or time to prepare this. It just needs 480 minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Rice Idlis.

  • Prep Time8Hours
  • Cook Time15mins
  • Serves4People

Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

Rice Idlis

Ingredients to make 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

How to make Rice Idlis

  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 (16)

Jibra Nistro3 months ago
Very delicious
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sandhya passary6 months ago
when do we add salt
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Sunita Kunwar7 months ago
Very good
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Sudha Gujar7 months ago
Should the rice used be par boiled or regular
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Paramjeet Kler7 months ago
Puffy iddlies .
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Usha Devaraj10 months ago
please let me know if the rice should be grinded coarsely or to a fine paste
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Dhara Shambh10 months ago
you don't have to put eno or baking soda? why aluminum vessel? any particular reason?
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Augusthi SriRamanathan10 months ago
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Meenu Dhawan10 months ago
very nice
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Chehak Singlaa year ago
11/2 ? how much
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Shoba Bharathraja year ago
so...tempting idlis
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Sarala Nahara year ago
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Debjani Banerjeea year ago
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Krishna Dasa year ago
nice recipe
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R.Anandi Ananda year ago
hey bindiya,the photo of the idlis seem to be same of another member thenthisai prabhu is same.....
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Meha Vyasa year ago
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