Serves: About 40 idlis
  • 3 cups rice, parboiled
  • 1½ Tbs fenugreek seeds
  • 1 cup lentils, whole urad dal (de-husked black lentils)
  • 2½ cups water, divided
  • pink Himalayan salt, to taste
  1. Combine parboiled rice and fenugreek seeds in a bowl and submerge in water. Soak mixture in fridge overnight.
  2. In a separate bowl, submerge lentils in water and soak in fridge overnight.
  3. Grind soaked lentils with a mortar and pestle, slowly adding 1 cup of water until the lentils (dal) fluff up and double in size.
  4. In a separate bowl, grind rice and fenugreek mixture into a batter, slowly adding 1½ cups water until combined.
  5. Mix the rice batter with the dal batter, season with salt to taste, and set aside in a warm place overnight to allow the batter to ferment and double in volume.
  6. Pour the batter mixture into idli moulds or shallow metal cups and steam approximately 7–10 minutes per 4-set mould tray.
  7. To test doneness, poke with a fork. When fork comes out clean, the idlis are done!
  8. Serve with Kale Chutney.
Add diced veggies to the batter mixture. This adds color, character, and carotenes!

Idli batter can be stored in the fridge for up to one week or the freezer for up to one month and can also be used to make dosa (a type of Indian pancake).
Recipe by Bauman College at