Nawab's Palace - Royal Food of Hydrabad



For any south Indian food lover, idli is just a must! Whether it is a breakfast in the morning or a feast of festival, idli has always been an extremely interwoven part of south Indian cuisines.

You will find many South Indian restaurants in Melbourne serving delicious idlis with their south Indian food menu. Best thing about idli is that if you are a south Indian food lover, you can make idli at home!

Follow this steps and recipes instructions from Nawab's Palace – a leading south Indian restaurant in Melbourne and you will be amazed at how easy it to prepare idli!


  • Soak time: 5:30 to 06:00 hrs (approx)
  • Prep time: Around 20 min (approx)
  • Ferment time: 8-12 hrs (approx)
  • Cooking time: 15 min (approx)
  • Makes 25-30 idlis


  • idli rava – 2 cups (approx 350gms.)
  • Cooked Rice – 1/2 cup (approx 60gms.)
  • Urad Daal – 1 cup (approx 200gms.)
  • Salt – 1 tsp or to taste
  • Water – 1.25 cups (for grinding)
  • Fenugreek Seeds – 1 tsp



Preparing batter:

  • First of all, wash the urad daal (also known as udad daal) till the water runs clear.
  • Add the Fenugreek seeds and additional water and soak for about 4-6 hrs.
  • Wash the idli rava and soak in water for 4-6 hrs.
  • Now drain water from the urad daal and crush it/ grind it with 1 cup of water.
  • Take it into a big pot that is sufficient space for the batter to ferment and rise.
  • Now add the cooked rice to the blender and add some handfuls of idli rava. (Make sure water is squeezed out).
  • Use approximately 1/4 cup of water and grind till it becomes smooth.
  • Now pour and mix it with urad daal batter.
  • Squeeze out the water from the balance of the idli rava and add to the urad daal batter.
  • Add salt (1 tsp) (or to taste).
  • Mix up the batter with your hands till everything is blended well.
  • Cover and allow the batter to ferment in a warm place overnight or about 8-12 hours.
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