Ingredients for No-Rice Idli

For Idli Batter

• Urad dal (uddina bele)
• Methi seeds
• Idli rava
• Salt
• Water (as required)
• Oil (for greasing idli moulds)

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How to Make Soft Idli Without Rice

Step 1: Soaking

Soak urad dal, methi seeds, and idli rava separately for 4 hours.

Step 2: Grinding

After soaking, grind the urad dal and methi seeds in a mixer grinder to a slightly coarse (grainy) batter.
Do not grind too smooth — this texture helps make soft idlis.

Squeeze excess water from idli rava and mix it gently into the ground batter.
Add salt and mix well.

Step 3: Fermentation

Cover the batter and allow it to ferment overnight in a warm place.

By morning, the batter will be well-fermented and fluffy.

Step 4: Steaming Idlis

Grease the idli moulds with oil.
Pour the fermented batter into the moulds.

Steam for 10 minutes on medium heat.

Open the lid and check — the idlis will be perfectly cooked, soft, and fluffy.

Serve hot and enjoy!

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Kadak Chutney Recipe (Perfect Idli Combo)

This kadak chutney is spicy, aromatic, and tastes just like hotel-style chutney.

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Ingredients for Kadak Chutney

• Oil
• Coriander leaves
• Green chillies
• Mint leaves
• Fresh coconut
• Curry leaves
• Tamarind (small piece)
• Roasted gram (huri kadale)
• Salt
• Water

For Tempering

• Oil
• Mustard seeds
• Dry red chilli
• Urad dal
• Curry leaves

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How to Make Kadak Chutney

Step 1: Fry the Ingredients

Heat oil in a pan.
Add coriander leaves, green chilli, mint leaves, coconut, and curry leaves.
Fry well until aromatic.

Switch off the flame and allow the mixture to cool completely.

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Step 2: Prepare Tempering

In a separate pan, heat oil.
Add mustard seeds, dry red chilli, urad dal, and curry leaves.
Fry until golden brown. Keep aside.

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Step 3: Grinding

Once the fried chutney ingredients are completely cool, transfer them to a mixer jar.

Add:

• Tamarind
• Salt
• Roasted gram
• Water (as needed)

Grind to a thick, smooth chutney.

Add the prepared tempering and mix well.

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Final Serving

Serve soft no-rice idli hot with this kadak chutney.
This combo is perfect for:

• Weekend breakfast
• Kids tiffin
• Traditional South Indian meals

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Tips for Best Results

• Do not over-grind urad dal
• Always cool fried ingredients before grinding chutney
• Steam idlis only after water starts boiling
• Fermentation works best overnight

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Final Thoughts

This no-rice idli with kadak chutney is proof that you don’t need rice for soft idlis. Simple ingredients, traditional method, and unbeatable taste — a must-try recipe!