Mini Idli
Light, fluffy steamed rice cakes with a delicate tang from fermented batter. Perfectly tender inside, gently crisp at the edges—ideal for a quick, wholesome snack.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1In a mixing bowl, combine 150 g idli rice and 50 g urad dal. Wash both thoroughly under running water until water runs clear.
- 2Soak the rice and dal together in 400 ml water for 4 hours or overnight at room temperature.
- 3Drain the soaked mixture and transfer to a blender. Add 100 ml water and blend into a smooth, thick batter. Do not over-blend.
- 4Transfer the batter to a large bowl. Add 10 g salt and mix well. Cover with a lid or plate and let ferment at room temperature for 8–12 hours.
- 5After fermentation, the batter should be light, airy, and slightly bubbly. Stir gently to release air bubbles.
- 6Lightly oil the mini idli moulds or greased small ramekins. Pour the batter into each mould, filling about ¾ full.
- 7Place the moulds on a steamer tray. Cover with a lid and steam over medium heat for 12–15 minutes until the idlis spring back when pressed.
- 8Remove from heat, let sit for 2 minutes, then gently loosen the idlis with a knife and turn them out onto a plate.
- 9Serve warm with coconut chutney or sambar for a complete, satisfying bite.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Mini Idli is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
