Thonnai Idli | How to make Thonnai Idli

By Neeru Srikanth  |  28th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Thonnai Idli, How to make Thonnai Idli
Thonnai Idliby Neeru Srikanth
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About Thonnai Idli Recipe

Temper your regular idli batter with ghee, gingelly oil, mustard, pepper, cumin seeds, cashew’s, Bengal gram,urad dhal and curry leaves. Ferment it overnight , pour them in your thonnai or bio degradable dried leaves cups to steam for 15 minutes and finally tie them  as a packet for a minimum of 30 minutes to get this flavorful thonnai idli. The longer it is tied in the thonnai leaves the better is the taste and flavour. Pack them in your lunch box along with a good dip of either Idly Molaga Podi and a small box of sambar.

Thonnai Idli, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Thonnai Idli is just mouth-watering. This amazing recipe is provided by Neeru Srikanth. Be it kids or adults, no one can resist this delicious dish. How to make Thonnai Idli is a question which arises in people's mind quite often. So, this simple step by step Thonnai Idli recipe by Neeru Srikanth. Thonnai Idli can even be tried by beginners. A few secret ingredients in Thonnai Idli just makes it the way it is served in restaurants. Thonnai Idli can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Thonnai Idli.

Thonnai Idli

Ingredients to make Thonnai Idli

  • For the Idli Batter -
  • Idli rice – 3 cups
  • Urad Dhal – 1 cup
  • methi seeds – 1 tsp
  • sago Seeds – 1 tblsp
  • salt –1.5 tsp
  • water as needed for soaking and grinding
  • To Temper-
  • mustard – 1/2 tsp
  • Bengal Gram – 1 tsp
  • cumin Seeds – 1 tblsp
  • Urad Dhal – ¼ tsp
  • pepper – ½ tblsp
  • ginger – 1 inch piece finely chopped
  • cashew nut – few
  • curry leaves – few
  • ghee – 4 tsp
  • Gingelly oil – 4 tsp
  • hing – 1/2 tsp
  • Others-
  • Thonnai/ Dried Leaves Cup - 12
  • Idly Molaga Podi - 2 tsp per idli packet
  • Sambar (Optional) if it can be packed.

How to make Thonnai Idli

  1. Soak the following items for 4 hours Idli Rice – 3 cups Urad Dhal – 1 cup Methi seeds – 1 tsp Sago Seeds – 1 tblsp
  2. Grind them along with salt and enough water.Grind them slightly coarse than regular idly batter.
  3. Transfer the idly batter to a container.
  4. Take a mixer and grind cumin seeds & pepper into a coarse consistency.
  5. Take a small kadai or fry pan and add ghee and gingelly oil.
  6. Once heated add hing and  mustard and let it splutter.
  7.   Add urad dhal, Bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked
  8. Mix it with the idly batter.
  9. Let this ferment for 8 hours
  10. For making the idli, Make sure the thonnai (dried leaves cup) are cleaned with a wet cloth. No oil needed to be applied
  11. Fill up idly batter on the thonnai cup. Make sure only 3/4 of the cup is filled up
  12. Arrange them in a pan which can fit into pressure cooker or idly pan. Make sure they are tightly arranged one next to each other. If they are loosely arranged the thonnai will open up easily.
  13. Steam for 20 mins
  14.   Take out and let it cool for just 5 minutes.
  15. Take a thick thread and tie them joining the edges of thonnai. This step is optional but if would give a good flavor to the idly. Prefer to keep a minimum of 30 minutes inside a hot pack.
  16. Pack them in a lunch box. Before consuming take out the idly from the leaf. It comes out very easily.
  17. Pack along Sambar or molaga podi.

My Tip:

Time given includes the idly preparation time. Molaga podi or sambar or any regular idli dipping can be served. The recipe serves 4 lunch boxes of 3 idlis each

Reviews for Thonnai Idli (2)

Vandana Ramesh Krishnan2 years ago

Very nice recipe,a must try for idli lovers

Shiva Pande2 years ago

Awesome pic and awesome recipe too... wow

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