• Preeth C.Vijay


I love idli cooked in traditional way, with the cloth spread over the top of the idli mould. I am not fascinated by the cooker idli or where we apply oil in the idli moulds for some easy idli preparation. Thuni (cloth) idli has its own texture, It wont be uniformly smooth but that is what idli is all about.


Idly rice 4 cups

Urad dal 1 cup

Fenugreek 1 teaspoon

Salt as needed

How to Start?

Soak idli rice, urad dal, and fenugreek seeds separately for 4 to 5 hours. Grind the urad dal and fenugreek seeds to a smooth and fluffy batter. Grind the rice after removing urad dal batter in a bowl. Mix both the batters together in a bowl by adding salt. Ferment the batter for 8 hours

After fermentation process the batter would have risen. Take a ladle and mix it well. The idli batter is ready.

How to make thuni idli?

Measure your idli plate and cut clothes according to the size of it. Rinse the cloth well.

Add 2 cups water in an idli vessel and heat it on medium flame. Line the wet cloth on top of the idli plates and ladle out the idli batter on the plates. Keep it inside the idli vessel and let it steam for 10 minutes. Remove the idli plate and sprinkle some water over the cooked idlis. Slowly separate the cloth from the idlis.

Soft spongy fluffy Idlis are ready to serve. Serve hot with any chutney or sambhar.


The quality of urad dal determines the sponginess of the idli. Use a good quality urad dal and grind it smooth.

You can also add 2 tablespoon of thick poha soaked in water while grinding the batter.

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