Steamed Indian Lentil and Rice Cakes (Idlis) Recipe

15.9.2013-Idli, Indian steamed RIce and Lentil cakes.jpg
Freshly made Indian Idlis, steamed rice and lentil cakes Prasanna Sankhe

Recipe Facts



Active: 20 mins
Total: 12 hrs
Serves: 8 servings

Rate & Comment


  • 2 cups uncooked rice
  • 1/2 cup dry black lentils (husked removed)
  • 2 cups water
  • Kosher salt
  • 1 tablespoon vegetable oil


  1. Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.

  2. Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with mint chutney. Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.

Special equipment

Blender, bamboo steamer

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