Idli is a type of rice cake that is popular in South India. It is made by steaming a batter of fermented rice and black lentils. Idli is usually served with Sambar, a type of vegetable stew, and Chutney, a type of condiment. It is a nutritious and filling meal that will start your day off right.

Be sure to use good quality rice for the batter and allow the batter to ferment properly for best results. When steaming the idlis, do not overcrowd the steamer as this will result in uneven cooking.

Do you know about World Idli Day?

You’ll be surprised to know that this melt-in-mouth delicacy has a day dedicated to it. Every year 30th March is celebrated to commemorate the humble and delicious dish that is enjoyed by people across the globe.

The day is a reminder of the simple pleasures that can be had from a dish that is made from humble ingredients. It is also a day to celebrate the diversity of Indian cuisine.

Accompaniments with Idli

This South Indian dish can be served with different kinds of accompaniments. Popular among them are Sambhar and different kinds of chutneys.



The most popular accompaniment for idli is Sambar, a lentil-based vegetable stew. Sambar is typically made with tamarind, chilli peppers, coriander, turmeric, and toovar dal, among other ingredients, and is served over idli. You can check out the recipe of Sambhar that will serve as a perfect accompaniment with your Idlis.

Tomato Onion Chutney


Tomato onion chutney is a popular Indian condiment made from tomatoes, onions, and a variety of spices. It can also be served with Idli and can also be used as a dipping sauce. The recipe is so easy and so delicious! I highly recommend you check it out.

Ingredients for Idli

  • 3 cup idli rice
  • 1 cup urad dal
  • 1/2 tsp fenugreek seeds
  • 3 tsp beaten rice (poha)
  • 1/4 tsp baking soda or sweet soda
  • Salt
  • Water


Method of Preparation

  • Wash the rice and urad dal separately. Soak the rice, beaten rice and fenugreek seeds in water overnight.
  • Soak the urad dal overnight in water in a separate bowl.
  • Drain the water from the soaked rice and urad dal. Grind the urad dal to a smooth paste.
  • Add the rice, beaten rice and fenugreek seeds to the urad dal paste and grind to a smooth paste.
  • Add salt, sweet soda and water to the batter and mix well.
  • Grease the idli moulds with oil. Pour the batter into the moulds and steam for 15 minutes.
  • Serve hot with chutney or sambar.


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