Steamed Idli, Soft and Pillowy
Same fermented family as dosa, steamed instead of griddled. Weightless, faintly tangy, and the gentlest thing you can put on a plate.
By Vegan Cook — published 26 July 2026
Ingredients
Serves 4.
- 300 gidli rice or parboiled rice
- 100 gskinned urad dal
- 1/2 tspfenugreek seeds
- 1 tspsalt
- as neededoil for greasing the moulds
Cookware
- Idli steamer with plates
- Blender or wet grinder
- Large bowl
Method
Read each step end-to-end before starting.
- 01
Soak and grind
Soak rice and dal (with fenugreek) separately for 5 hours. Grind the dal to a fluffy paste, the rice to a slightly coarse batter, then fold together.
- 02
Ferment
Rest 8–12 hours in a warm spot until doubled. Fold in the salt without knocking out the air.
- 03
Steam
Grease the idli plates, fill three-quarters full, and steam over rolling water for 10–12 minutes until a skewer comes out clean.
- 04
Rest and unmould
Wait 3 minutes before unmoulding — they release cleanly and stay intact. Serve hot with chutney or dal.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.