For batter

2 cup rice

1 cup Dhuli urad ki Daal (white urad)

1/2 teaspoon fenugreek (methi)

1 1/2 teaspoon salt

water as required

For Frying

2 tbsp refined oil

1/2 teaspoon mustard seed

curry leaves

1 tbsp green chili (finely chopped) or you can use red chili powder

pinch of turmeric powder

1 tbsp chaat masala

1 tsp salt

sauce (whichever you like) tomato sauce, chili sauce


  1. Wash rice and urad dal separately until the water runs clean and adds fenugreek seeds to the rice. Soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.

    Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency of the batter is neither too thick nor too thin.

    Now, the idli batter needs to be well fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to the batter and whisk the batter to mix it well.

    Grease the idli stand with oil and take a ladleful of batter and fill the idli mold. Add ½ cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

    Now take out the stand out from the stand and cut it into 4 pieces,  

    Heat a pan, add refined oil, then add mustard seed, curry leave and let it roast. Add turmeric and stir it well.

    Add the idly (which you have cut in pieces) and let it fry for 2 minutes. Now add chaat masala, salt, and the fry idly is ready to serve with coconut chutney or sauce.

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