Idli (Mangalorean style)

Idli (Mangalorean style)

I had this idli for the first time in BTM. I had been searching around for the recipe. Tried something from online. Didnt quite work out. Recently we went to this restaurant, Tom's near Richmond, who served this idli, Sanna. Yum!!! They are the fluffiest & the softest idli.

Anitha Raju


  1. 1.5 cups rice Idli
  2. 0.5 cup raw rice (i used sona masuri rice)
  3. .25 cup urad dal
  4. 1 tsp yeast
  5. 1/2 sugar spoon
  6. to taste salt


20 mins
  1. Add Photo

    Soak the rice & urad dal separately overnight.

  2. Add Photo

    Grind urad dal first. Once its soft, add rice. If you are using the mixie, make sure you add a little at a time with a little water, else it might get short. I used home grinder.

  3. Add Photo

    On the side mix yeast, sugar in luke warm water. Keep it aside for 5mins.

  4. Add Photo

    Add the yeast into the batter, and also a little salt.

  5. Add Photo

    And keep it overnight/(till it ferments) in a vessel. Keep in mind the batter will rise overnight, so use an appropriate tall vessel.

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    Once risen, dont stir the batter, because the idli will become flat.

  7. Add Photo

    Scoop & steam the idlis in an idli steamer.

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