Idli are south Indian savoury rice cakes, often served at breakfast, but also eaten as a snack or in place of rice in a lighter meal.

They are made by steaming a fermented batter of rice and lentils. The white spongy cakes are generally served with sambar, curries, or other sauces, as shown in the picture above. They can be dipped into these sauces, sprinkled with spices, or eaten alone. Idli are a typically southern Indian food.

The fermenting and steaming process is believed to have been brought to India between 800 and 1200 CE from Indonesia, well known for the use of fermented foods in their cuisine.

Idli are simple to make. Yes, you can buy instant idli batter mix to which you just add water and allow to ferment. You could also buy ready-made batter from good Indian grocers, which tastes better. Or, to paraphrase an Indian colleague of mine, “my mother and three hundred million like her can’t be wrong, so make it yourself, just as they do.”

The fermenting process creates a slightly sour taste and can take time – at least overnight, in a warm place. Our recipe for idli batter describes the common way of preparation. The batter should be thick and creamy but can pour off a spoon. The picture below shows the batter being poured into idli moulds.

idli batter being poured into a teamer tray
idli steamer trays

We eat idli for breakfast, lunch, and dinner. Idli, with a simple sambar or dal, with good coconut chutney, makes a healthy and simple meal.

There are many, many variations of idli. Mini or large idlis can be soaked in sambar or stuffed with a masala vegetable filling. Rava idli uses semolina instead of rice as a base for the batter. Malli idli is a dish in which idlis are fried with coriander and curry leaves. No matter what variation, they are served with a wet dish such as sambar so you can dip them into it. They are often served with a chutney, or sometimes just ghee. It is common to stir a half teaspoon of ajwain or cumin seeds into the batter before fermenting.

Idli are gluten-free.

The recipe below uses a pressure cooker, but the idli can just as easily be steamed. If you do not have idli mould trays, small ramekins would be suitable, provided you grease them lightly.

This recipe should be started the day before if you need to make the idli batter.

the recipe

print review


  • pressure cooker
  • idli steamer mould - see notes



  • Bring 500ml (2 cups) of water to a rolling boil in the pressure cooker.
  • Pour the batter in the idli moulds and place moulds into the pressure cooker. Seal pressure cooker and cook on low heat for 12 minutes.
  • When cooked, release pressure quickly and remove idli from the moulds. They should not stick because of the steaming process. Serve immediately.


  • If you do not have idli batter to hand, this recipe must be started the day before with the preparation of the batter.
  • If you do not have idli mould trays, small ramekins would be suitable, provided you grease them lightly.

private notes

This feature is only available to subscribers.


Serving: 50 g | Calories: 103 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 225 mg | Potassium: 25 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0.2 mg | Calcium: 10 mg | Iron: 0.7 mg

make a comment

All comments are moderated according to our comments policy.

Your email address is not disclosed to other users.

your rating