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By Preety Pandiya
By Preety Pandiya

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NGREDIENTS: 3 cups Idli rice/ boiled rice, 1 cup urad dal and 4 tablespoon of salt


Wash the rice and urad dal thoroughly and soak them in two separate deep bottomed bowls for 5-6 hours.

Grind the soaked rice and urad separately on a mixer grinder with water sufficient to make a paste.

Mix both the rice and dal paste in a bowl, add salt and keep aside the batter for fermentation overnight (10-12 hours). Make sure that you filled the bowl with batter only up to the half-way as the batter will rise after fermentation.

Next morning, give a good stir to the batter.

Grease the idli plate, fill the batter in it and then steam for 20-25 minutes in a cooker or idli maker. Now, your spongy idli is ready.

For Chutney 

INGREDIENTS: Two onions, 2 tomatoes, 4-5 dry red chillies, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder and salt according to taste.

One tablespoon oil, 1 teaspoon urad dal, 1 teaspoon mustard seeds, 6-7 curry leaves for tempering the chutney mix.


Cut the onions and tomatoes into small pieces. Heat up two tablespoon oil on a pan, throw in the onion pieces and after about a minute, add tomato pieces, dry red chillies, salt, turmeric and red-chilli powder.

After cooking for a while, take them off the pan and allow to cool off.  Next, grind them on a mixer grinder to make a paste.

Now, heat up some oil on a pan and add urad dal. When the dal turns light brown in colour, add the mustard seeds and curry leaves.

Add them to the paste and your chutney is ready to be served with spongy Idlis.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children)