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Main Course

Nadan Idly

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

2 cup Raw rice
1 cup Urad dhal
1/4 cup Cooked rice
Fenugreek A pinch
Salt As req

Preparation

Step 1
Soak rice, urad dhal and fenugreek for few hours.
Step 2
Grind all those together and make a batter.
Step 3
Grind the cooked rice, then add to the batter and keep it for 6-8 hours.
Step 4
Add required salt before cooking.
Step 5
Boil water in an idly steamer and pour the batter to the idly pan. Cover it with the lid and cook until done.
Step 6
Serve it with chammanthi/sambar.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Nadan Idly

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 6 servings

2 cup Raw rice
1 cup Urad dhal
1/4 cup Cooked rice
Fenugreek A pinch
Salt As req

Preparation

Step 1
Soak rice, urad dhal and fenugreek for few hours.
Step 2
Grind all those together and make a batter.
Step 3
Grind the cooked rice, then add to the batter and keep it for 6-8 hours.
Step 4
Add required salt before cooking.
Step 5
Boil water in an idly steamer and pour the batter to the idly pan. Cover it with the lid and cook until done.
Step 6
Serve it with chammanthi/sambar.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.