{"id":114,"date":"2026-03-19T11:22:10","date_gmt":"2026-03-19T16:22:10","guid":{"rendered":"https:\/\/thedesidelight.in\/?page_id=114"},"modified":"2026-04-07T10:15:32","modified_gmt":"2026-04-07T15:15:32","slug":"idli-recipe","status":"publish","type":"page","link":"https:\/\/thedesidelight.in\/?page_id=114","title":{"rendered":"Idli Recipe"},"content":{"rendered":"\t\t
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Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\n2 cups rice\n\n1 cup urad dal (split black gram)\n\n1\/2 teaspoon fenugreek seeds (optional)\n\nSalt (to taste)\n\nWater (as needed)\n\nOil for greasing the idli plates\n\nInstructions\n\nSoak the rice and urad dal separately in water for about 5\u20136 hours.\n\nAdd fenugreek seeds while soaking the urad dal.\n\nGrind the urad dal into a smooth batter.\n\nGrind the rice into a slightly coarse batter.\n\nMix both batters together and add salt.\n\nCover the batter and let it ferment overnight (8\u201310 hours).\n\nGrease the idli molds with a little oil.\n\nPour the batter into the molds.\n\nSteam for 10\u201312 minutes until the idlis are soft and cooked.\n\nRemove and serve hot.\n\nServing\n\nServe hot with:\n\nSambar<\/h2>\t\t\t\t<\/div>\n\t\t
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1 cup toor dal (pigeon pea lentils)\n\n1 tomato (chopped)\n\n1 onion (chopped)\n\n1 cup mixed vegetables (carrot, beans, potato, drumstick)\n\n2 tablespoons tamarind pulp\n\n1 tablespoon sambar powder\n\n1\/2 teaspoon turmeric powder\n\n1 teaspoon mustard seeds\n\n2 dry red chilies\n\n6\u20138 curry leaves\n\n2 tablespoons oil\n\nSalt (to taste)\n\nFresh coriander leaves for garnish\n\nInstructions\n\nCook the toor dal in a pressure cooker with turmeric and water until soft.\n\nMash the dal and keep it aside.\n\nIn a pot, cook the mixed vegetables, onion, and tomato with a little water until soft.\n\nAdd the cooked dal to the vegetables.\n\nAdd tamarind pulp, sambar powder, and salt. Mix well and cook for 5\u20137 minutes.\n\nHeat oil in a small pan and add mustard seeds, red chilies, and curry leaves.\n\nPour this tempering (tadka) into the sambar.\n\nGarnish with fresh coriander leaves.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"Ingredients Ingredients 2 cups rice 1 cup urad dal (split black gram) 1\/2 teaspoon fenugreek seeds (optional) Salt (to taste) Water (as needed) \n [...]<\/a>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-114","page","type-page","status-publish","hentry"],"yoast_head":"\nSoft & Fluffy South Indian Idli<\/title>\n<meta name=\"description\" content=\"South Indian idli recipe. 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