Spiced Aromatic Idli

Spiced Aromatic Idli
Cooking Time :15-20 mins
Servings :4
Level :Low
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  • 100 gram semolina of wheat (suji)
  • 200 gram unpolished rice
  • 450 gram yoghurt (dahi)
  • 25 gram sprouted whole green gram (moong)
  • 3 gram black peppercorns
  • 2 sticks cinnamon (dalchini)
  • 6 cloves (lavang)
  • 2 bay leaves (tej patta)
  • Salt to taste


  • Take unpolished rice in a bowl and wash them thrice. Now ie them in a cloth for about 10-12 minutes
  • Spread out the rice in sunlight to let them dry completely. Then grind it to a coarse powder.
  • Whisk the rice, semolina, yoghurt, freshly crushed pepper and salt together well with a whisk and leave for 1 1/2 hour to ferment.
  • Add on some water and whisk again. The mixture should be moderate, as in neither too thin nor too thick.
  • Wet pieces of muslin and place then over each idli mould.
  • Pour the idli batter on idli moulds and scatter moong sprouts on it.
  • Put water into a steamer, add on the spices and boil for five minutes.
  • Return to medium heat, place the idli moulds in position and steam for 8-10 minutes.
  • To check if the idlis are properly cooked or not, put a toothpick inside the idli and if it comes out neatly, then your idlis are ready to be served.

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Exchange recipes from mothers
from different parts of the country.
Its really simple!