Steamed Rice and Lentil Idli
Pillowy steamed rice cakes from a naturally fermented batter. Serve with coconut chutney or sambar.
By Vegan Cook — published 1 August 2026
Ingredients
Serves 4.
- 300 gidli rice
- 100 gurad dal
- 1 tspfenugreek seeds
- as neededwater
- 1 tspsalt
Cookware
- Idli stand or plates
- Steamer or pressure cooker
- Wet grinder or blender
Method
Read each step end-to-end before starting.
- 01
Soak
Rinse the rice and the urad dal separately. Soak the dal with the fenugreek seeds and soak the rice on its own for four to six hours.
- 02
Grind
Grind the dal to a light, airy batter and the rice to a slightly grainy one. Fold the two together with the salt.
- 03
Ferment
Cover and leave in a warm spot for eight to twelve hours, until the batter has risen and smells tangy.
- 04
Steam
Oil the idli plates, spoon in the batter and steam over medium heat for twelve to fifteen minutes.
- 05
Serve
Rest for two minutes, then lift the idli out with a wet spoon and serve hot.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.