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  • Cheyenne



1 cup urad dal

2 cups idli rava

1 ½ tsp salt


  1. Place dal and idli rava into two separate bowls. Completely cover the dal with water, and just barely cover the idli rava. Keep aside and allow both to soak for 8+ hours

  2. After soaking, drain water from both bowls as best as you can. Place dal into a blender and grind until it’s a very smooth paste. Add little increments of water if needed

  3. In large bowl, mix together the idli rava and dal paste. Add in 1 ½ tsp salt and continue mixing. Try to whip so that you can incorporate air into the batter

  4. Cover bowl and place somewhere warm to allow it to ferment 8+ hours. I like to keep mine in the oven with the light on for heat. Make sure you’ve placed batter into a large enough bowl, as it will rise while fermenting

  5. Once batter is fermented it’s time to steam! Idli steamers can be purchased online. My local Indian grocer sells them in store.

  6. In large stock pot, add about 1-2 inches of water and bring to a boil

  7. Place scoops of batter into greased idli steamer trays. Place filled tray into stock pot and cover. Allow to cook until knife inserted in idli comes out clean, about 20 minutes

  8. Serve with sambar and/or your favorite chutney!

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