Savoury Idli Recipe

Savoury Idli Recipe
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A ritualistic dish for breakfast for most South-Indians, the Idli made from rice is certainly a delectable go-to serving anytime of the year. Its addition with a spicy-mint chutney is just sumptuous.
Savoury Idli Recipe
Preparation Time 10 Minutes
Cooking Time 20 Minutes
Difficulty Average
Rating 2.0 / 10 (1 vote)
Recipe Type Veg.
Serves 6
  • For Idli Batter
  • 1 cup Rice Semolina (idli rawa)
  • ¼ cup Beaten Rice (jada poha)
  • ¼ cup Split Black Gram (urad dal)
  • Salt (to taste)
  • Oil (for greasing)

    For Potato Bhaji
  • 3 Potatoes (boiled and peeled)
  • 1 tsp Mustard Seeds (rai)
  • 5- 6 Curry Leaves (kadi patta)
  • 4 Green Chilies (chopped)
  • ¾ cup Onions (chopped)
  • a pinch Turmeric Powder (haldi)
  • 1 Lemon Juice
  • ¼ cup Coriander Leaves (chopped)
  • 2 tsp Oil
  • Salt (to taste)
How to make Savoury Idli:
  • For Idli Batter
  • Wash idli rawa, split black gram and beaten rice and soak them separately, for atleast 2 hours.
  • Using a blender, blend idli rawa and beaten rice, to make a smooth batter.
  • Grind the urad dal separately, using a little water, to make a smooth paste.
  • Now, mix both the batters and add salt. Cover the batter and let it stand for 6-8 hours, for fermentation.

    For Potato Bhaji
  • Mash the potatoes lightly and keep them aside.
  • Take a pan and heat oil in it. Now, add mustard seeds.
  • When the seeds start to crackle, add the curry leaves, green chilies and onions and fry them till the onions turn golden brown.
  • Now, add the mashed potatoes, turmeric powder, lemon juice, coriander and salt and mix well.
  • Remove the mixture from heat and keep it aside.

    To Proceed
  • Take the idli stand and grease it with oil.
  • In each mould, spoon some potato bhaji. Now top it with 2 tbsp of idli batter.
  • Steam the mixture for 10 to 12 minutes and unmould the idlis.
  • Serve hot, with chutney.