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chennai idli

Chennai Idli

Soft and supple idli make ideal breakfast, chennai idlis are that kind. 

Course Breakfast, healthy, lunch box
Cuisine Indian, South Indian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Jayashree


  • 1 cup urad dal
  • 2 cup idli rice
  • 1 cup semolina (idli)
  • salt
  • water


  1. Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.

  2. Soak urad dal in regular water for two hours.

  3. Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.

  4. 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.

  5. Add salt to the batter and mix it well.

  6. Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.

  7. Once, it is done, let cool, then remove and serve with coconut chutney and sambar. 

Recipe 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.