Yeast Idli


125 g – dehusked urad dal
300 g – parboiled rice
50 g – rice (soaked for 4 to 5 hrs)
a pinch of methi seeds (soak along with dal)
1 tsp – dry yeast
a pinch of sugar
1/4 tsp – jeera (dry fry & keep it ready)


1.Grind the dal first to a fine & fluffy paste.
2.Add both the rice & grind to a fine batter (add water while grinding).
3.Mix yeast in a tablespoon of warm water & a pinch of sugar.
4.Keep aside for 4 to 5 min.
5.Add this solution to the ground batter along with jeera & salt, leave it overnight.
6.The next day follow the usual procedure to prepare idli (steam the idli for 10 to 12 min in greased idli plates).
7.Serve with any chutney/sambar/chutney powder along with a spoonful of desi ghee.


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