Halwai November 15, 2018


• 3.5 cups – boiled Rice
• 1/2 cup – raw Rice
• 1 cup – Urad Dal (de-husked)
• 1/4 tsp – Methi seeds
• salt
• baking soda (2 pinches for every 1/5th quantity of prepared batter)


  1. Soak the dal and both the rice for 5 to 6 hours along with methi seeds
  2. Grind the dal-rice mixture till we get a fine, thick and fluffy paste
  3. Add salt and keep overnight in a warm place to ferment.
  4. The next day, morning add soda (as mentioned in the ingredients) and water to make batter to prepare idli (need not be very thick like rawa idli batter)
  5. Prepare idli in greased idli plates.

Recipe courtesy of Uma Devi Ramachandra