Breakfast like a king with Idli and chutney! Tips for plate presentation.

idli-1Idli is definitely one of the best Indian breakfasts. The reason is they are rich in carbohydrates and proteins. They are soft, fluffy, spongy and white rice cakes made by steaming rice and black gram. It is usually served with sambhar or a wide variety of chutneys. Here I have served with (Coriander chutney/ Green chutney , Coconut and raw mango chutney/ chammanthi penguins. The Art of Plating.) coconut chutney and tomato chutneys.

idli-2How to make soft Idli recipe / Idly batter.
Soaking time: 4 to 5 hours

Preparation Time: 20 mins

Fermenting Time: 10 to 12 hours

Cooking Time: 10 mins

Makes – 30 to 40  idlis

1/2 cup urad dal (split black lentils)
1 tbsp fenugreek seeds
2 cups par-boiled rice (or white rice/ basmati rice )
3 tbsp thick rice flakes ( poha)
salt to taste


  • Mix the urad dal and fenugreek seeds with enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 to 5 hours.
  • Mix the parboiled rice and thick rice flakes, with enough water in a deep bowl and mix well. Cover and soak for 4 hours.
  • Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approximately 1 cup of water. Transfer the mixture into a bowl.
  • Wash and drain the parboiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approximately 1½ cups of water. Add this mixture to the urad dal- fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place overnight.
  • The mixture will get fermented and will rise up. Mix the batter slightly and pour spoon full of the batter into greased idli moulds. (Idli moulds are usually available in Indian grocery stores)
  • Steam in an idli steamer for 10 to 12 minutes or till they are cooked. Repeat the process for remaining batter.
  • Serve hot with sambhar or chutneys.


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113 thoughts on “Breakfast like a king with Idli and chutney! Tips for plate presentation.

  1. Wow! my two little grandsons who live in Bangalore love having idli for breakfast, and if they saw this wonderfully designed plate of idli and chutney I’m not sure they would think they would be allowed to touch it, let alone eat it!! It is amazing. I shall forward this post to my daughter…but mornings are always such a rush in their busy house I can’t really see her taking the time to present like you have done!

    Liked by 2 people

    • Hi Herschelian, Thanks a lot. Nice to hear your grand kids live in bangalore. Idli is a great breakfast and healthy too. I am very glad you are forwarding this post to them. Hopefully they will love it😊


  2. There is a highly poisonous mushroom called “Fliegenpilz” in my native German language which also features in so many beautiful german fairy stories and……most of them look like your Idli! 🙂 🙂 One of our favourite breakfast dishes here – just finished ours:). None left!!!! You should maybe start writing about your little boys antics on YOUR babysitting days – would be fun to read, I am certain.

    Liked by 2 people

    • Hi Carina, thanks for your time taking in reading my blog. I would love to see “Fliegenpilz” mushrooms. Will Google it. Learnt something new today😊. Me too love idlis, can eat them all long day. Oh, I will be writing on my little ones in my baby sitting days. It’s very funny we could laugh all long day. You too can share your funny incidents with your kids😅😂


  3. You won’t believe I just made idlis…and I’m dying to leave them and finish off what you created!! They are so so beautiful! Your hand is quite deft in making those little hearts on the chutneys!!

    Liked by 2 people

    • Hi Alex, it’s a popular South Indian breakfast which goes great with chutneys and sambar, a vegetable curry made with a flavour of asefoiteda, an extremely pungent spice extracted from a plant of the giant fennel family. Thank you for your compliment.😊

      Liked by 1 person

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