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Chennai Idli
Written by Jayashree

Idli are an all time favourite for many of us. I love making this one, as they are soft and supple. There may be a variation in other recipe as this is modified by me.They make an ideal breakfast with sambar and chutney. Why is this named as “Chennai Idli” ? Chennai is a place in South India,it is the capital city of the state of Tamilnadu. It is here, they were first made  and  was very famous for these soft and supple idlis. Hence the name as “Chennai Idli”

Ingredients :

soft idlis

ideal breakfast

Procedure :

  • Soak the rice in hot water for 4 hours.
  • Soak urad dal seperately  in cold water for two hours.
  • Grind both of them seperately with adequate quantity of water. Later ,mix both together.
  • Now, rinse the semolina in water for sometime. Mix into the ground batter.
  • Keep in a warm place to ferment for 8 hours.
  • Add salt, mix and  and make idlis the usual way, in a steamer.
  • Serve with coconut chutney and sambar and a dollop of butter if you wish !

Just a note :

Idli rice is a different kind of rice, which is used in making idlis and dosas. It is partially brown and  smaller in size. Here, in south india, it is called as salem rice.

My other idli recipes on the blog:

Chennai Idli

Soft and supple idli make ideal breakfast, chennai idlis are that kind. 
Course Breakfast, healthy, lunch box
Cuisine Indian, South Indian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Author Jayashree

Ingredients

  • 1 cup urad dal
  • 2 cup idli rice
  • 1 cup semolina (idli)
  • salt
  • water

Instructions

  • Clean and wash the rice. Boil water in a pan. Put the rice in it and soak it for four hours.
  • Soak urad dal in regular water for two hours.
  • Grind both of them separately to a smooth batter. Later, mix them in a wide bowl.
  • Wash the semolina and soak it for ten minutes, mix it in the batter and keep it in a warm place to ferment, preferably overnight.
  • Add salt to the batter and mix it well.
  • Take the idli stand, put the batter in each of the cavity, steam it for fifteen to twenty minutes.
  • Once, it is done, let cool, then remove and serve with coconut chutney and sambar. 

Notes

  • Batter is to be kept in a warm place.
  • Keep a wide plate below the container, lest it may not overflow on fermenting.
  • Fermenting time differs according to the season and the region where you are. 

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Chutney recipe can be found here

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Chennai Idli

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45 Comments
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dishofdailylife
dishofdailylife
9 years ago

I love trying foods from other cultures. Indian food is one of my favorites! This sounds wonderful! Thank you for sharing it with us at Foodie Fridays!

Mums Take Five
9 years ago

interesting i will have to write the rice down and see if i can find it, i am curious to try these. Thank you for sharing with us at Sunday Brunch

Anu Nagaraja
Anu Nagaraja
9 years ago

adding semolina is a new thing for me Jayashree. can I use sona masoori rice or ponni rice for this? thank you.

marudhuskitchen
9 years ago

Sss..soft idliss adding rava..is new and should try soon

Meri Rasoi
Meri Rasoi
9 years ago

Delicious dish.. I have the same question as anu, can i use Ponni rice or sona masoori rice??

Annapurnaz
5 years ago

Feeling hungry now…I make idli with rice or semolina (rice) and urad dal only. Will try next time with all the three to see the difference 🙂

Shobha Keshwani
5 years ago

Idli is my most favourite breakfast item. I can never get tired of eating them.

Priya Suresh
5 years ago

Steamed rice cake aka idlis are our staple breakfast, would love to finish that plate rite now. You nailed them prefectly.

spiceaffairs2016
5 years ago

The Chennai Idlis are so fluffy and tempting, will try your version of the recipe soon.

Jolly
5 years ago

I love idli can eat it anytime..love to eat with sambar or any South Indian style chutney 😋

Batter Up With Sujata
5 years ago

Chennai idli looks soft and delicious. Loved it. Great share.

Aruna
5 years ago

Interesting idli recipe. A cross between regular and rava idli.

Sandhya
Sandhya
5 years ago

I dont get the Salem rice here. Will parboiled idli rice do Jayashree?
I would love to try this Chennai idli.

Freda @ Aromatic essence

Looks so soft and fluffy. Perfect with that sambar and chutney, an evergreen breakfast 🙂

Jagruti
5 years ago

Wow..semolina in Idli, something new I’ve learnt today. Soft and fluffy idli are my weakness, I could eat it anytime.

marianasir1973
marianasir1973
5 years ago

Adding semolina must make these idlis extra soft, right! I didn’t know a special kind of rice is used for idlis. Very informative post for me!

Padma
5 years ago

Lovely platter of soft and fluffy idli…Can enjoy it anytime!!…Super share!!

cookingwithsapana
5 years ago

Idli is my all time favorite South Indian breakfast . How soft and tasty those idlis look.

Sasmita Sahoo Samanta
Sasmita Sahoo Samanta
5 years ago

lovely share jayashree, surely trying this version on my next idli day 🙂

Lathiya
5 years ago

Idli is one main dish for breakfast or dinner for us.. we can’t think a week pass without this healthy dish…

Priya Satheesh
5 years ago

I love Idlis.. Such a tempting and heathy breakfast !

afroz261
5 years ago

Idli is my daughter’s favorite weekend breakfast.
You pro in making idlis they look so soft .

Preethi Prasad
5 years ago

Love these soft fluffy idli’s. Love this version of Idli. Superb share Jayashree.

Seema Doraiswamy Sriram
Seema Doraiswamy Sriram
5 years ago

I have read quite a few versions of idly origins, the chennai version is a new one to me.
I have never used both idli rava and idly rice togetther… let me try this one

Ruchisvegkitchen
5 years ago

Idli looks soft and yumm.. I loVe idli with piping hot sambhar. So Delicious

mayurisjikoni
3 years ago

Had no idea there is something called Chennai Idli. Adding semolina to a rice urad batter is new to me. However, guess if that makes the idlis much softer and yummier then that’s what I’d like to do next time I make the batter.

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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