Idli are an all time favourite for many of us. I love making this one, as they are soft and supple. There may be a variation in other recipe as this is modified by me.They make an ideal breakfast with sambar and chutney. Why is this named as “Chennai Idli” ? Chennai is a place in South India,it is the capital city of the state of Tamilnadu. It is here, they were first made and was very famous for these soft and supple idlis. Hence the name as “Chennai Idli”
Ingredients :
- 2 cup idli rice
- 1 cup urad dal
- 1 cup semolina (idli )
ideal breakfast
Procedure :
- Soak the rice in hot water for 4 hours.
- Soak urad dal seperately in cold water for two hours.
- Grind both of them seperately with adequate quantity of water. Later ,mix both together.
- Now, rinse the semolina in water for sometime. Mix into the ground batter.
- Keep in a warm place to ferment for 8 hours.
- Add salt, mix and and make idlis the usual way, in a steamer.
- Serve with coconut chutney and sambar and a dollop of butter if you wish !
Just a note :
Idli rice is a different kind of rice, which is used in making idlis and dosas. It is partially brown and smaller in size. Here, in south india, it is called as salem rice.
Chennai Idli
Ingredients
- 1 cup urad dal
- 2 cup idli rice
- 1 cup semolina (idli)
- salt
- water
Instructions
- Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.
- Soak urad dal in regular water for two hours.
- Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.
- Wash the semolina and soak it for ten minutes, mix it in the batter and keep it in a warm place to ferment, preferably overnight.
- Add salt to the batter and mix it well.
- Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.
- Once, it is done, let cool, then remove and serve with coconut chutney and sambar.
Notes
- Batter is to be kept in a warm place.
- Keep a wide plate below the container, lest it may not overflow on fermenting.
- Fermenting time differs according to the season and the region where you are.
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Chutney recipe can be found here
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I love trying foods from other cultures. Indian food is one of my favorites! This sounds wonderful! Thank you for sharing it with us at Foodie Fridays!
Thankyou and nice to be connected here!!!
interesting i will have to write the rice down and see if i can find it, i am curious to try these. Thank you for sharing with us at Sunday Brunch
Thankyou. We often prepare it here. You can also make using semolina instead of the rice. The recipe is on the site
adding semolina is a new thing for me Jayashree. can I use sona masoori rice or ponni rice for this? thank you.
Hye Anu,
I tried this version and it came out good, hence been doing it. Ponni rice, the brown coloured one
Sss..soft idliss adding rava..is new and should try soon
Thanks a bunch Vani
Delicious dish.. I have the same question as anu, can i use Ponni rice or sona masoori rice??
Thanks Subha…Ponni rice and salem rice are same I think. This is brown in colour
Feeling hungry now…I make idli with rice or semolina (rice) and urad dal only. Will try next time with all the three to see the difference 🙂
Do give a try Ritu. Thanks for the visit.
Idli is my most favourite breakfast item. I can never get tired of eating them.
It is common in South India, thanks for the visit Shobha.
Steamed rice cake aka idlis are our staple breakfast, would love to finish that plate rite now. You nailed them prefectly.
Thankyou Priya.
The Chennai Idlis are so fluffy and tempting, will try your version of the recipe soon.
Thankyou Soma, do give a try.
I love idli can eat it anytime..love to eat with sambar or any South Indian style chutney 😋
Tastes good with both chutney and sambar.
Chennai idli looks soft and delicious. Loved it. Great share.
Thankyou Sujata.
Interesting idli recipe. A cross between regular and rava idli.
I dont get the Salem rice here. Will parboiled idli rice do Jayashree?
I would love to try this Chennai idli.
Yes, Sandhya you can use it. Thankyou.
Looks so soft and fluffy. Perfect with that sambar and chutney, an evergreen breakfast 🙂
Yes, thankyou Freda.
Wow..semolina in Idli, something new I’ve learnt today. Soft and fluffy idli are my weakness, I could eat it anytime.
This is different semolina for idli Jagruti. Thanks for the visit.
Adding semolina must make these idlis extra soft, right! I didn’t know a special kind of rice is used for idlis. Very informative post for me!
Thankyou Maria, this rice can be used both for idly and dosa.
Lovely platter of soft and fluffy idli…Can enjoy it anytime!!…Super share!!
Thankyou Padma
Idli is my all time favorite South Indian breakfast . How soft and tasty those idlis look.
lovely share jayashree, surely trying this version on my next idli day 🙂
Thankyou Sasmita, do let me know.
Idli is one main dish for breakfast or dinner for us.. we can’t think a week pass without this healthy dish…
Oh ok..thats nice.
I love Idlis.. Such a tempting and heathy breakfast !
Thankyou Priya.
Idli is my daughter’s favorite weekend breakfast.
You pro in making idlis they look so soft .
Love these soft fluffy idli’s. Love this version of Idli. Superb share Jayashree.
I have read quite a few versions of idly origins, the chennai version is a new one to me.
I have never used both idli rava and idly rice togetther… let me try this one
Idli looks soft and yumm.. I loVe idli with piping hot sambhar. So Delicious
Had no idea there is something called Chennai Idli. Adding semolina to a rice urad batter is new to me. However, guess if that makes the idlis much softer and yummier then that’s what I’d like to do next time I make the batter.